EFFECT OF WHEAT PROTEINS ON BREADMAKING QUALITY - QUANTITATION AND POLYACRYLAMIDE-GEL ELECTROPHORESIS OF PROTEIN-FRACTIONS FROM VARIOUS ISOLATION PROCEDURES

被引：0

作者：

KHAN, K ^{[1
]}

CHAKRABORTY, K ^{[1
]}

机构：

[1] N DAKOTA STATE UNIV,DEPT CEREAL SCI & FOOD TECHNOL,FARGO,ND 58105

来源：

CEREAL FOODS WORLD | 1985年 / 30卷 / 08期

关键词：

D O I：

暂无

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：544 / 544

页数：1

共 50 条

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