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

关键词：

D O I：

暂无

中图分类号：

学科分类号：

摘要：

引用

页码：577 / 580

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