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THE EFFECTS OF NITROGEN-FERTILIZATION AND CHLORINATION ON THE PROTEINAND FATTY-ACID CONTENTS OF SOFT RED WINTER-WHEAT FLOUR, AND THEIR INFLUENCE ON THE BAKING QUALITY FOR ANGEL FOOD CAKE
Authors: CONFORTI FD JOHNSON JM ALLEY M
Citation: Fd. Conforti et al., THE EFFECTS OF NITROGEN-FERTILIZATION AND CHLORINATION ON THE PROTEINAND FATTY-ACID CONTENTS OF SOFT RED WINTER-WHEAT FLOUR, AND THEIR INFLUENCE ON THE BAKING QUALITY FOR ANGEL FOOD CAKE, Journal of cereal science, 18(2), 1993, pp. 187-195
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