EFFECT OF BRAN AND HIGH-PROTEIN CONCENTRATE FROM OATS ON DOUGH PROPERTIES AND BREAD QUALITY

被引：0
|
作者：
DAPPOLONIA, BL
YOUNGS, VL
机构：
[1] USDA,OAT QUAL LAB,MADISON,WI 53706
[2] UNIV WISCONSIN,DEPT AGRON,MADISON,WI 53706
来源：
CEREAL CHEMISTRY | 1978年 / 55卷 / 05期
关键词：
D O I：
暂无
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
引用
收藏
页码：736 / 743
页数：8
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