The composition of a gel formed when wheat flour is suspended in phenol-acetic acid-water (1:1:1, w/v/v)
1979 ◽
Vol 30
(6)
◽
pp. 575-582
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1968 ◽
Vol 21
(5)
◽
pp. 1077
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Keyword(s):
2004 ◽
Vol 94
(5)
◽
pp. 1965-1968
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Keyword(s):
1964 ◽
Vol 9
(2)
◽
pp. 215-217
◽
Keyword(s):
1974 ◽
Vol 52
(11)
◽
pp. 1013-1017
◽
1981 ◽
Vol 43
(3)
◽
pp. 619-620
◽
Keyword(s):
2007 ◽
Vol 23
(5)
◽
pp. 323-328
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