STUDIES ON BREAD STALING .5. EFFECT OF FLOUR FRACTIONS AND VARIOUS STARCHES ON THE FIRMING OF BREAD CRUMB

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作者：

PRENTICE, N

CUENDET, LS

GEDDES, WF

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CEREAL CHEMISTRY | 1954年 / 31卷 / 03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：188 / 206

页数：19

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