COMPARATIVE EFFECTS OF VARIOUS SUCROSE FATTY ACID-ESTERS UPON BREAD AND COOKIES

被引：22

作者：

BREYER, LM

WALKER, CE

机构：

来源：

关键词：

D O I：

10.1111/j.1365-2621.1983.tb14939.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：955 / &

共 16 条

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