CHEMICAL AND RHEOLOGICAL CHARACTERISTICS OF DOUGHS OBTAINED BY BLENDING RYE FLOUR WITH SOFT AND HARD WHEAT FLOURS

被引：0
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作者：
LINTAS, C
LOMBARDI, M
QUAGLIA, GB
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来源：
CEREAL FOODS WORLD | 1978年 / 23卷 / 08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：500 / 500
页数：1
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