EFFECT OF BAKING ABSORPTION ON BREAD YIELD

被引：0

作者：

PUHR, D ^{[1
]}

DAPPOLONIA, BL ^{[1
]}

机构：

[1] N DAKOTA STATE UNIV,FARGO,ND 58105

来源：

CEREAL FOODS WORLD | 1988年 / 33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：680 / 680

页数：1

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