EFFECT OF NATIVE LIPIDS, SHORTENING, AND BREAD MOISTURE ON BREAD FIRMING

被引：0

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作者：

ROGERS, DE

ZELEZNAK, KJ

LAI, CS

HOSENEY, RC

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来源：

CEREAL CHEMISTRY | 1988年 / 65卷 / 05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：398 / 401

页数：4

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