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

机构：

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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