HIGH ALPHA-AMYLASE FLOURS - EFFECT OF PH, ACID, AND SALT ON THE RHEOLOGICAL PROPERTIES OF DOUGH

被引：0
|
作者：
HARINDER, K
BAINS, GS
机构：
来源：
CEREAL CHEMISTRY | 1990年 / 67卷 / 06期
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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：588 / 594
页数：7
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