END-USE MODIFICATION OF BREAD FLOUR BY PROTEASE ENZYMES

被引：0
|
作者：
MCGUIRE, CF [1 ]
SANDS, DC [1 ]
NEWMAN, CW [1 ]
NEWMAN, RK [1 ]
机构：
[1] MONTANA STATE UNIV,DEPT PLANT & SOIL SCI,BOZEMAN,MT 59717
来源：
CEREAL FOODS WORLD | 1986年 / 31卷 / 08期
关键词：
D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
引用
收藏
页码：589 / 589
页数：1
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