Effect of semolina quality and processing conditions on nonenzymatic browning in dried pasta

被引：0
|
作者：
Resmini, P
Pagani, MA
Pellegrino, L
机构：
来源：
FOOD AUSTRALIA | 1996年 / 48卷 / 08期
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D O I：
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中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
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页码：362 / 367
页数：6
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