EFFECT OF MOISTURE-CONTENT ON THE DEVELOPMENT OF CARBOXYLIC-ACIDS IN TRADITIONAL MAIZE DOUGH FERMENTATION

被引：24
|
作者：
PLAHAR, WA
LEUNG, HK
机构：
来源：
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 1982年 / 33卷 / 06期
关键词：
D O I：
10.1002/jsfa.2740330610
中图分类号：
S [农业科学];
学科分类号：
09 ;
摘要：
引用
收藏
页码：555 / 558
页数：4
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