MODEL STUDIES OF CAKE BAKING .5. CAKE SHRINKAGE AND SHEAR MODULUS OF CAKE BATTER DURING BAKING

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作者：

MIZUKOSHI, M

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中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

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页码：242 / 246

页数：5

共 23 条

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