PROTEIN-LIPID INTERACTION IN BAKING QUALITY OF WHEAT FLOURS

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作者：

MACRITCHIE, F

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来源：

BAKERS DIGEST | 1980年 / 54卷 / 05期

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中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

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页码：10 / 13

页数：4

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