PREDICTION OF COOKIE QUALITY FROM DIETARY FIBER COMPONENTS

被引：0

作者：

JELTEMA, MA ^{[1
]}

ZABIK, ME ^{[1
]}

THIEL, LJ ^{[1
]}

机构：

[1] MICHIGAN STATE UNIV,DEPT FOOD SCI & HUMAN NUTR,E LANSING,MI 48824

来源：

CEREAL CHEMISTRY | 1983年 / 60卷 / 03期

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D O I：

暂无

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

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页码：227 / 230

页数：4

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