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：

暂无

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：397 / 397

页数：1

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