EFFECT OF MILLING AND TRANSFORMATION INTO PASTA ON CONTENT OF TOTAL REACTIVE -SH GROUPS OF PURE VARIETIES OF HARD WHEAT

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作者：

FABRIANI, G

QUAGLIA, GB

MAFFEI, M

机构：

[1] IST NAZL NUTR,ROME,ITALY

[2] CITTA UNIV ROME,ROME,ITALY

来源：

BOLLETTINO DELLA SOCIETA ITALIANA DI BIOLOGIA SPERIMENTALE | 1975年 / 50卷 / 20BI期

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页码：104 / 104

页数：1

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