Molecular Approach to Breadmaking

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Published in:Science (American Association for the Advancement of Science) 1970-02, Vol.167 (3920), p.944-949
Main Authors: Pomeranz, Y., Finney, K. F., Hoseney, R. C.
Format: Article
Language:English
Subjects:
Amino acids
Amino Acids - analysis
Baking
Bread - analysis
Breads
Chemical composition
Crop science
Flour - analysis
Food-Processing Industry
Glycolipids
Lipids
Lipids - analysis
Macromolecular Substances
Starches
Triticum
Wheat
Wheat flour
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cited_by cdi_FETCH-LOGICAL-c278t-6be7de55c43ea15cca98eaefff254b51c71b862ec87776de1c2b5e0cff13089c3
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container_issue 3920
container_start_page 944
container_title Science (American Association for the Advancement of Science)
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creator Pomeranz, Y.
Finney, K. F.
Hoseney, R. C.
description
doi_str_mv 10.1126/science.167.3920.944
format article
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identifier ISSN: 0036-8075
ispartof Science (American Association for the Advancement of Science), 1970-02, Vol.167 (3920), p.944-949
issn 0036-8075
1095-9203
language eng
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source JSTOR-E-Journals; Science Online科学在线
subjects Amino acids
Amino Acids - analysis
Baking
Bread - analysis
Breads
Chemical composition
Crop science
Flour - analysis
Food-Processing Industry
Glycolipids
Lipids
Lipids - analysis
Macromolecular Substances
Starches
Triticum
Wheat
Wheat flour
title Molecular Approach to Breadmaking
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