SOY-FORTIFIED WHEAT-FLOUR BLENDS - STORAGE STABILITY OF BAKING PERFORMANCE AND FLAVOR

被引：0

作者：

MECHAM, DK

BEAN, MM

FELLERS, DA

HANAMOTO, MM

GUADAGNI, DG

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来源：

CEREAL SCIENCE TODAY | 1972年 / 17卷 / 09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：265 / &

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