WATER-SOLUBLE PENTOSANS OF WHEAT-FLOUR .3. EFFECT OF WATER-SOLUBLE PENTOSANS ON LOAF VOLUME OF RECONSTITUTED GLUTEN AND STARCH DOUGHS

被引：0
|
作者：
PATIL, SK
FINNEY, KF
SHOGREN, MD
TSEN, CC
机构：
[1] CONTINENTAL MILLING CO,POB 290,CURACAO,NETH ANTILLES
[2] US GRAIN MKT RES CTR,1515 COLL AVE,MANHATTAN,KS 66502
[3] KANSAS STATE UNIV,DEPT GRAIN SCI,MANHATTAN,KS 66506
来源：
CEREAL SCIENCE TODAY | 1974年 / 19卷 / 09期
关键词：
D O I：
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中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
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页码：397 / 397
页数：1
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