HOT AIR TOASTING AND ROLLING WHOLE WHEAT - EFFECT ON ORGANOLEPTIC, PHYSICAL AND NUTRITIONAL QUALITY

被引：7

作者：

MOSSMAN, AP ^{[1
]}

ROCKWELL, WC ^{[1
]}

FELLERS, DA ^{[1
]}

机构：

[1] USDA,ARS,WESTERN REG RES LAB,BERKELEY,CA 94710

来源：

关键词：

D O I：

10.1111/j.1365-2621.1973.tb02099.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：879 / 884

页数：6

共 19 条

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[2]

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[3]

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[4]

BOOKWALTER G N, 1968, Cereal Science Today, V13, P407

EVANS, JJ .

[6]

Horan F. E., 1973, Cereal Science Today, V18, P11

JACKS, TJ ;

KIRCHER, HW .

[8]

KITE FRANCIS E., 1957, BAKER S DIGEST, V31, P42

[9]

MUSTAKAS GC, 1970, FOOD TECHNOL-CHICAGO, V24, P1290

[10]

OSMAN EM, 1967, STARCH CHEMISTRY TEC