ROLE OF WHEAT-FLOUR CONSTITUENTS IN BREAD STALING

被引：0
|
作者：
KIM, SK [1 ]
DAPPOLONIA, BL [1 ]
机构：
[1] KOREA INST SCI & TECHNOL, FOOD RESOURCES LAB, SEOUL, SOUTH KOREA
来源：
BAKERS DIGEST | 1977年 / 51卷 / 01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
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页码：38 / +
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