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
Author (2):
Material:
Volume: 35  Issue:Page: 366 - 374  Publication year: 1958
JST Material Number: B0245A  ISSN: 0009-0352  CODEN: CECHAF  Document type: Article
Country of issue: United States (USA) 

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