X-ray diffraction pattern of doughs from strong and weak flours

Carlisle, C. H.; Holmes, Kenneth C.; Hutchinson, J. B.

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X-ray diffraction pattern of doughs from strong and weak flours

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Holmes, Kenneth C.
Emeritus Group Biophysics, Max Planck Institute for Medical Research, Max Planck Society;
Muscle Research, Max Planck Institute for Medical Research, Max Planck Society;
Protein Cristallography XDS, Max Planck Institute for Medical Research, Max Planck Society;

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Carlisle, C. H., Holmes, K. C., & Hutchinson, J. B. (1962). X-ray diffraction pattern of doughs from strong and weak flours. Chemistry in Industry, 1216-1217.

引用: https://hdl.handle.net/11858/00-001M-0000-0019-B203-B

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