WHEAT-FLOUR MICRONIZING

被引：0

|

作者：

MAINA, E

SCARLINO, M

ORLANDI, G

机构：

来源：

INDUSTRIE ALIMENTARI | 1985年 / 24卷 / 02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

收藏

页码：105 / 114

页数：10

相关论文

共 50 条

[31] QUALITY OF RYE AND WHEAT-FLOUR IN 1978
SEIBEL, W
BRUMMER, JM
STEPHAN, H
DEUTSCHE LEBENSMITTEL-RUNDSCHAU, 1979, 75 (03) : 91 - 91
[32] COMPOSITION OF DIETARY FIBER OF WHEAT-FLOUR
NEUKOM, H
MARKWALDER, HU
SCHIBLI, P
LEBENSMITTEL-WISSENSCHAFT & TECHNOLOGIE, 1977, 10 (06): : 346 - 349
[33] THE FORMATION AND PROPERTIES OF WHEAT-FLOUR DOUGHS
HOSENEY, RC
ROGERS, DE
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION, 1990, 29 (02) : 73 - 93
[34] PHYSICOCHEMICAL PROPERTIES OF WHEAT-FLOUR SOLUBLES
OOMAH, BD
MATHIEU, JJ
CANADIAN INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY JOURNAL-JOURNAL DE L INSTITUT CANADIEN DE SCIENCE ET TECHNOLOGIE ALIMENTAIRES, 1986, 19 (04): : R44 - R44
[35] CERAMIDE DIHEXOSIDES AND TRIHEXOSIDES OF WHEAT-FLOUR
LAINE, RA
RENKONEN, O
BIOCHEMISTRY, 1974, 13 (14) : 2837 - 2843
[36] EXTRACTION AND FRACTIONATION OF WHEAT-FLOUR PROTEINS
GRAVELAND, A
BONGERS, P
BOSVELD, P
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1979, 30 (01) : 71 - 84
[37] MICROSTRUCTURE OF WHEAT-FLOUR DOUGH AND BREAD
FRETZDORFF, B
POMERANZ, Y
DEUTSCHE LEBENSMITTEL-RUNDSCHAU, 1983, 79 (02) : 59 - 59
[38] INFLUENCE OF ADDITIVES ON THE QUALITY OF WHEAT-FLOUR
POLLHAMER, E
ELELMEZESI IPAR, 1981, 35 (02): : 56 - 62
[39] FORTIFICATION OF WHEAT-FLOUR WITH VITAMINS AND MINERALS
RANUM, PM
KULP, K
BARRETT, FF
CEREAL FOODS WORLD, 1978, 23 (08) : 459 - 459
[40] CEREALS IN EUROPE - THE USES OF WHEAT-FLOUR
BLENFORD, DE
CEREAL FOODS WORLD, 1984, 29 (10) : 676 - 676

← 1 2 3 4 5 →