STUDIES ON THE SOLUBLE DEXTRIN FRACTION AND SUGAR CONTENT OF BREAD BAKED WITH ALPHA-AMYLASE FROM DIFFERENT SOURCES

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作者：

BECK, H

JOHNSON, JA

MILLER, BS

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来源：

CEREAL CHEMISTRY | 1957年 / 34卷 / 03期

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中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

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页码：211 / 217

页数：7

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