FACTORS AFFECTING THE EXPERIMENTAL BAKING OF 2-LAYERED ARABIC FLAT BREADS

被引：0

作者：

ELHARAMEIN, FJ

WILLIAMS, PC

ORTIZFERREIRA, G

SRIVASTAVA, JP

机构：

[1] INT CTR AGR RES DRY AREAS,ALEPPO,SYRIA

[2] GRAIN RES LAB,WINNIPEG R3C 3G8,MANITOBA,CANADA

来源：

CEREAL FOODS WORLD | 1986年 / 31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

页码：588 / 588

页数：1

共 36 条

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