MOLECULAR APPROACH TO BREADMAKING

被引：14

作者：

POMERANZ, Y

FINNEY, KF

HOSENEY, RC

机构：

来源：

SCIENCE | 1970年 / 167卷 / 3920期

关键词：

D O I：

10.1126/science.167.3920.944

中图分类号：

O [数理科学和化学]; P [天文学、地球科学]; Q [生物科学]; N [自然科学总论];

学科分类号：

07 ; 0710 ; 09 ;

摘要：

引用

页码：944 / &

共 55 条

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WALL, JS ;

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[3]

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[5]

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[6]

CHIU CM, 1968, FOOD TECHNOL-CHICAGO, V22, P1157

[7] CHANGES IN EXTRACTABILITY OF LIPIDS DURING BREAD-MAKING [J].

CHIU, CM ;

POMERANZ, Y .

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[8]

CLUSKEY JE, 1966, CEREAL CHEM, V43, P119

[9]

DAFTARY RD, 1968, FOOD TECHNOL-CHICAGO, V22, P79

[10]

DAFTARY RD, UNPUBLISHED DATA

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