HOW CAN BAKERS BENEFIT FROM NEW WHEAT DEVELOPMENTS

被引：0
|
作者：
JACKEL, SS
机构：
来源：
CEREAL FOODS WORLD | 1992年 / 37卷 / 09期
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中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
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页码：727 / 728
页数：2
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