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Efforts to improve the baking properties of sprout-damaged wheat by reagents reducing a-amylase activity. II. Effect of various reagents on the pH or meal- water suspensions used in the falling number test. III. Effects on technological properties of flour

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Material type: Article

ArticlePublication details: 1980 In: Legensm.-Wiss. u. -Technol v. 13, p. 207-209, 193-197

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Item type	Current library	Collection	Call number	Status	Date due	Barcode	Item holds
Article	CIMMYT Knowledge Center: John Woolston Library	Reprints Collection	REP-10650 (Browse shelf(Opens below))	Available

Total holds: 0

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English

Lucia Segura

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