Impacts of Starch and the Interactions Between Starch and Other Macromolecules on Wheat Falling Number
Author:
Affiliation:
1. Bi‐State School of Food ScienceUniv. of Idaho Moscow ID 83844‐2312 U.S.A
Publisher
Wiley
Subject
Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/1541-4337.12430
Reference168 articles.
1. Mode of high temperature injury to wheat during grain development
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