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

被引：0
|
作者：
ROGERS, DE
ZELEZNAK, KJ
LAI, CS
HOSENEY, RC
机构：
来源：
CEREAL CHEMISTRY | 1988年 / 65卷 / 05期
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D O I：
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中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
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页码：398 / 401
页数：4
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