WHEAT QUALITY FROM THE BAKING PERSPECTIVE

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作者：

JACKEL, SS

机构：

来源：

CEREAL FOODS WORLD | 1993年 / 38卷 / 05期

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中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

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页码：371 / 372

页数：2

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