BAKING BEHAVIOR AND OXIDATION REQUIREMENTS OF SOY FLOUR .1. COMMERCIAL FULL-FAT SOY FLOURS

被引：0
|
作者：
OFELT, CW
SMITH, AK
DERGES, RE
机构：
来源：
CEREAL CHEMISTRY | 1954年 / 31卷 / 01期
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D O I：
暂无
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
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页码：15 / 22
页数：8
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