EFFECT OF BREAD WHEAT, DURUM-WHEAT AND TRITICALE BLENDS ON CHAPATI, BREAD AND BISCUIT

被引：0
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作者：
BAKHSHI, AK
SEHGAL, KL
SINGH, RP
GILL, KS
机构：
来源：
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE | 1989年 / 26卷 / 04期
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中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
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页码：191 / 193
页数：3
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