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Volumn 79, Issue 13, 1999, Pages 1865-1874

Responses of breadmaking quality to sulphur in three wheat varieties

Author keywords

Breadmaking quality; Dough rheology; Nitrogen; Sulphur; Wheat

Indexed keywords

BREAD; FOOD ANALYSIS; PROTEIN ANALYSIS; SULFUR; WHEAT;

EID: 0032870356     PISSN: 00225142     EISSN: None     Source Type: Journal    
DOI: 10.1002/(SICI)1097-0010(199910)79:13<1865::AID-JSFA449>3.0.CO;2-R     Document Type: Article
Times cited : (57)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.