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ArticleJ-GLOBAL ID:200902001908606297整理番号:88A0304044

The effects on aqueous ethanol-soluble carbohydrates and protein in heat-processed whole grain wheat and white flour.

小麦穀粒と小麦粉のエタノール水可溶性炭水化物と蛋白質に対する熱処理の影響

著者:THEANDER O(Swedish Univ. Agricultural Sciences, Uppsala, SWE)、WESTERLUND E(Swedish Univ. Agricultural Sciences, Uppsala, SWE)
資料名:Journal of Cereal Science 巻:7 号:2 ページ:145-152
発行年:1988年03月
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About J-GLOBAL

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