FUNCTIONAL PROPERTIES OF SOYA FLOUR AS A BREAD INGREDIENT

被引：0
|
作者：
BOHN, RT
FAVOR, HH
机构：
来源：
CEREAL CHEMISTRY | 1945年 / 22卷 / 04期
关键词：
D O I：
暂无
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
引用
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页码：296 / 311
页数：16
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