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48篇 您的检索式：作者名="RUBENTHALER G"

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	题名	作者	年代	出处	被引量
1	Steamed bread IV, Negative Steamer-spring of strong flours显示文摘	RUBENTHALER G L POMERANZ Y HUANG M L	1992	Cereal Ciaem1992，69，3：	1
2	Steamed bread III, role of lipids显示文摘	POMERANZ Y HUANG M RUBENTHALER G L	1991	Cereal Chemistry1991，68，4：	1
3	Steamed bread Ⅲ role of lipids显示文摘	Y pomeranz M huang G g l rubenthaler	1991	Cereal chemistry1991，68，4：	1
4	Japanese Noodle Qualities(I),Flour Components显示文摘	Toyokaw A H Rubenthaler G L Powers J R	1989	Cereal Chem1989，66，：	1
5	Milling, baking, and physical- chemical properties of selected soft white winter and spring wheats显示文摘	Kaldy M S Rubenthaler G L	1987	Cereal Chemistry1987，64，：	1
6	Japanese noodle qualities Ⅰ:Flour components显示文摘	Toyokawa H Rubenthaler G L Powers J R	1989	Cereal Chemistry1989，66，：	1
7	Japanese noodle qualities Ⅱ: starch components 显示文摘	Toykawa H Rubenthaler G L Powers J R	1989	Cereal Chem1989，66，1：	1
8	Genotype environ- ment interaction on softwhite winter wheat quality显示文摘	Basset L M Allan R E Rubenthaler G L	1989	Agron J1989，，1：	1
9	Relationships of selected flour constituents to baking quality in soft white wheat显示文摘	Kaldy M S Rubenthaler G I Kereliuk G R	1991	Cereal Chem1991，68，：	1
10	Wheat pentosans cultivate variation and relationship to kernel hardness 显示文摘	Hong B I4 Rubenthaler G L Mien R E	1989	Cereal Chemistry1989，66，：	1
11	Japanese noodles qualities Ⅱ显示文摘	Toyokawa H Rubenthaler G L	1989	Flour Components Cereal Chew1989，66，5：	1
12	Steam bread role of lips 显示文摘	Pomeranz Y Huang M Rubenthaler G L	1990	Cereal Chemistry1990，68，4：	1
13	Japanese noodle qualities I : Flour components 显示文摘	Toyokawa H Rubenthaler G L Powers J R	1989	Cereal Chemistry1989，66，5：	1
14	Japanese noodle qualities Ⅰ: Flour components 显示文摘	Toyokawa H Rubenthaler G L Power J R	1989	Cereal Chemistry1989，66，：	1
15	Genotype and environment interaction on soft white winter wheat quality 显示文摘	BASSET L M ALLAN R E RUBENTHALER G L	1989	Agronomy Journal1989，1，：	1
16	Japanese noodle qualities: starch components显示文摘	Toyakawa H Rubenthaler G L Powers J R	1989	Cereal Chemistry1989，66，5：	1
17	Chemical,Physical,and Baking Properties of Apple Fiber Compared with Wheat and Oat bran显示文摘	Chen H Rubenthaler G L Leung H K	1988	Cereal Chemistry1988，，65：	1
18	Genotype x environ-ment interaction on soflwhite winter wheat quality 显示文摘	BASSET L M ALLAN R E RUBENTHALER G L	1989	Agron J1989，，1：	1
19	Effect of Fat and Sugar in Sugar-Snap Cookies and Evaluation of Tests to Measure Cookie Flour Quality显示文摘	Abboud A M Rubenthaler G L Hoseney R C	1985	Cereal Chemistry1985，62，2：	1
20	Relationships of selected flour constituents to baking quality in soft white wheat 显示文摘	KALDY M S RUBENTHALER G I KERELINK G R	1991	Cereal Chemistry1991，68，：	1

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