BREAD STALING STUDIES .1. EFFECT OF PROTEIN-CONTENT ON STALING RATE AND BREAD CRUMB PASTING PROPERTIES

被引：0

作者：

KIM, SK ^{[1
]}

DAPPOLONIA, BL ^{[1
]}

机构：

[1] N DAKOTA STATE UNIV,DEPT CEREAL CHEM & TECHNOL,FARGO,ND 58102

来源：

CEREAL CHEMISTRY | 1977年 / 54卷 / 02期

关键词：

D O I：

暂无

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

引用

页码：207 / 215

页数：9

共 50 条

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