HIGH-RATIO YELLOW CAKE - STARCH CAKE AS A MODEL SYSTEM FOR RESPONSE TO CHLORINE

被引：26
作者：
CAUVAIN, SP [1 ]
GOUGH, BM [1 ]
机构：
[1] FLOUR MILLING & BAKING RES ASSOC,CHORLEYWOOD,RICKMANSWORTH WD3 5SH,HERTFORDSHIRE,ENGLAND
来源：
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 1975年 / 26卷 / 12期
关键词：
D O I：
10.1002/jsfa.2740261209
中图分类号：
S [农业科学];
学科分类号：
09 ;
摘要：
引用
收藏
页码：1861 / 1868
页数：8
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