Bread crumb grain development during baking

被引：0
|
作者：
Hayman, D'Anne [1 ]
Hoseney, R.C. [2 ]
Faubion, J.M. [2 ]
机构：
[1] Kellogg Company, Battle Creek, MI, United States
[2] R and R Research Services, Manhattan, KS, United States
来源：
Cereal Chemistry | / 75卷 / 05期
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D O I：
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学科分类号：
摘要：
17
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页码：577 / 580
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