Art
J-GLOBAL ID:201602017685530004
Reference number:58A0040220
The Effect of Sucrose on Gluten Development and the Solubility of the Proteins of a Soft Wheat Flour.
軟質小麦粉たんぱく質のグルテン形成(グルテンの性質を示すこと)と溶解度におよぼすしょ糖の影響
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