BINDING OF MODEL SHORTENINGS DURING MIXING OF MECHANICALLY DEVELOPED BREAD DOUGHS FROM FRESH AND STORED FLOURS

被引：14

作者：

BELL, BM ^{[1
]}

FISHER, N ^{[1
]}

机构：

[1] FLOUR MILLING & BAKING RES ASSOC,RICKMANSWORTH WD3 5SH,HERTFORDSHIRE,ENGLAND

来源：

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY | 1977年 / 54卷 / 11期

关键词：

D O I：

10.1007/BF02909062

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

引用

页码：479 / 483

页数：5

共 25 条

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[10] STUDIES ON LIPIDS OF FLOUR .4. FACTORS AFFECTING LIPID BINDING IN BREADMAKING [J].

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