Swelling Index of Glutenin (SIG) Related to Protein Quality, Dough Characters and Noodle Quality

Kovacs, M. I. P. 25 阅读 0 评论 0 点赞

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本文分类：刊物
本文标签：Common wheat Swelling index of glutenin Protein quality Dough characters Noodle
浏览次数：25 次浏览
发布日期：2010-06-15 15:38:56
本文链接：http://t.cric.cn/cms/journal/14400.html

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