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ArticleJ-GLOBAL ID:200902000122683771整理番号:88A0502308

Gliadin in crumb of bread from high-protein wheat flours of varied breadmaking potential.

種々の製パン能をもつ高蛋白質小麦粉で作ったパンの内相のグリアジン

著者:MENKOVSKA M(Agricultural Research Serv., USDA, KS, USA)、POMERANZ Y(Agricultural Research Serv., USDA, KS, USA)、LOOKHART G L(Agricultural Research Serv., USDA, KS, USA)・・・
資料名:Cereal Chem 巻:65 号:3 ページ:198-201
発行年:1988年05月
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About J-GLOBAL

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