THE DEVELOPMENT OF YEAST BREAD USING 100-PERCENT RICE FLOUR

被引：0

|

作者：

GOODWIN, CO ^{[1
]}

SHARP, CQ ^{[1
]}

机构：

[1] UNIV ARKANSAS,DEPT FOOD SCI,FAYETTVILLE,AR 72703

来源：

CEREAL FOODS WORLD | 1988年 / 33卷 / 08期

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D O I：

暂无

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

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页码：692 / 692

页数：1

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