MICROSTRUCTURE OF WHEAT-FLOUR DOUGH AND BREAD

被引：0
|
作者：
FRETZDORFF, B
POMERANZ, Y
机构：
来源：
DEUTSCHE LEBENSMITTEL-RUNDSCHAU | 1983年 / 79卷 / 02期
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D O I：
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中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
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页码：59 / 59
页数：1
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