COMPOSITION AND MUFFIN-BAKING CHARACTERISTICS OF FLOURS FROM 4 BARLEY CULTIVARS

被引：0
|
作者：
NEWMAN, RK
MCGUIRE, CF
NEWMAN, CW
机构：
[1] MONTANA STATE UNIV,CEREAL SCI,BOZEMAN,MT 59717
[2] MONTANA STATE UNIV,DEPT ANIM NUTR,BOZEMAN,MT 59717
来源：
CEREAL FOODS WORLD | 1990年 / 35卷 / 06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：
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页码：563 / 566
页数：4
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