THE EFFECTS OF VITAL GLUTEN ON DOUGH AND BREAD CHARACTERISTICS

被引：0
|
作者：
ADDO, C [1 ]
POMERANZ, Y [1 ]
机构：
[1] WASHINGTON STATE UNIV,DEPT FOOD SCI & HUMAN NUTR,PULLMAN,WA 99164
来源：
CEREAL FOODS WORLD | 1988年 / 33卷 / 08期
关键词：
D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
引用
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页码：682 / 682
页数：1
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