EFFECT OF STARCH ON PASTA DOUGH RHEOLOGY AND SPAGHETTI COOKING QUALITY

被引：0
|
作者：
DEXTER, JE
MATSUO, RR
机构：
来源：
CEREAL CHEMISTRY | 1979年 / 56卷 / 03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：190 / 195
页数：6
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