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22篇 您的检索式：作者名="Lineback D R"

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	题名	作者	年代	出处	被引量
1	The starch granule: organization and properties显示文摘	Lineback D R	1984	Bakers Digest1984，58，2：	1
2	Theterminology and methodology associated with basic starchphenomena显示文摘	ATWELL W A HOOD L F LINEBACK D R	1988	Cereal Foods World (USA)1988，，：	1
3	Acrylamide in foods:a review of the science and future considerations显示文摘	LINEBACK D R COUGHLIN J R STADLER R H	2012	Annual Review of Food Science and Technology2012，3，3：	1
4	The starch granule organization and properties 显示文摘	Lineback D R	1984	Bakers Digest1984，36，：	1
5	Development, acceptability and proximate analyses of hig-protein rice-based snacks for Thai children显示文摘	SIEGEL A LINEBACK D R BHUMIRATANAAL	1976	J Food Sci1976，41，5：	1
6	Effect of maltose on glucoamylase formation by Aspergillus niger显示文摘	BARTON L L GEORG C E LINEBACK D R	1972	Journal of Bacteriology1972，111，3：	1
7	Acrylamide in foods:a review of the science and future considerations显示文摘	Lineback D R Coughlin J R Stadler R H		0，，：	1
8	Changes in wheat flour pentosans as a result of dough mixing and oxidation显示文摘	Yeh Y F Hoseney R C Lineback D R	1980	Cereal Chem1980，57，：	1
9	The starch granule organization and prop- erties 显示文摘	Lineback D R	1984	Bakers Digest1984，36，：	1
10	Debranching of wheat amylopectin显示文摘	Atwell W A Hoseney R C Lineback D R	1980	Cereal Chem1980，57，：	1
11	Development,acceptability and proximate analyses of hig-protein rice-based snacks for Thai children显示文摘	A Siegel D R lineback A Bhumiratana	1976	J Food Sci1976，41，5：	1
12	The terminology and methodology associated with basic starch phenomena显示文摘	ATWELL W A HOOD L F LINEBACK D R	1988	Cereal Foods World1988，33，3：	1
13	Characterization and comparison of cereal starches显示文摘	LII C Y LINEBACK D R	1977	Cereal Chemistry1977，54，1：	1
14	Development, acceptability and proximate analyses of hig-protein rice-based snacks for Thai children 显示文摘	Siegel A lineback D R Bhumiratana A	1976	J Food Sei1976，41，5：	1
15	The starch granule: organization and properties显示文摘	Lineback D R	1984	Bakers Digest1984，58，2：	1
16	Comparison of the Structure of Amylopeetins from Different Wheat Varieties 显示文摘	Kobayashi S Schwartz S J Lineback D R	1986	Cereal Chem1986，63，2：	1
17	The starch granule: organization and properties 显示文摘	Lineback D R	1984	Bakers Digest1984，58，2：	1
18	Stashes and low-molecular-weight carbohydrates from chickpea and horse bean flours 显示文摘	Lineback D R Ke C H	1975	Cereal Chemistry1975，，52：	1
19	Role of starch in baked foods显示文摘	Hoseney R C Lineback D R Seib P A	1978	Bakers Digest1978，52，11：	1
20	The terminology and methodology associated with basic starch phenomena 显示文摘	Atwell W A Hood L F Lineback D R	1988	Cereal Foods World1988，33，：	1

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