EFFECTS OF STARCH PARTICLE-SIZE AND PROTEIN-CONCENTRATION ON BREADMAKING PERFORMANCE

被引：27

作者：

LELIEVRE, J

LORENZ, K

MEREDITH, P

BARUCH, DW

机构：

[1] COLORADO STATE UNIV,DEPT FOOD SCI & HUMAN NUTR,FT COLLINS,CO 80523

[2] DSIR,CTR ILAM,DIV CHEM,CHRISTCHURCH,NEW ZEALAND

[3] DSIR,CTR ILAM,WHEAT RES INST,CHRISTCHURCH,NEW ZEALAND

来源：

STARCH-STARKE | 1987年 / 39卷 / 10期

关键词：

D O I：

10.1002/star.19870391004

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：347 / 352

页数：6

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