COMPARISON OF THE BAKING PROPERTIES OF SEVERAL OILSEED FLOURS
- 1 January 1972
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 37 (1), 14-18
- https://doi.org/10.1111/j.1365-2621.1972.tb03373.x
Abstract
No abstract availableThis publication has 2 references indexed in Scilit:
- Automatic Recording Apparatus for Use in Chromatography of Amino AcidsAnalytical Chemistry, 1958
- Evaluation of Protein Quality in Cottonseed Meals by Chick Growth and by a Chemical Index MethodJournal of Nutrition, 1953