Electronic Resource
[s.l.]
:
Nature Publishing Group
Nature
206 (1965), S. 1274-1274
ISSN:
1476-4687
Source:
Nature Archives 1869 - 2009
Topics:
Biology
,
Chemistry and Pharmacology
,
Medicine
,
Natural Sciences in General
,
Physics
Notes:
[Auszug] The results obtained during routine quality testing by means of the baking test and the Chopin Alveograph showed that the flour from these wheats fell into three broad general types: (a) soft, low-absorption flours which produced extensible doughs of low to medium strength and test-loaves of fair ...
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1038/2061274a0
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