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
机构：
来源：
CEREAL SCIENCE TODAY | 1972年 / 17卷 / 09期
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D O I：
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中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
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页码：265 / &
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