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

页码：38 / +

共 50 条

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