RHEOLOGICAL PROPERTIES OF SPONGE CAKES MADE WITH WHEAT-STARCH

被引：0
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作者：
FUJII, T
KUYAMA, S
DANNO, G
机构：
来源：
JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI | 1990年 / 37卷 / 08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：619 / 624
页数：6
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