EFFECT OF ADDED CHEESE-WHEY PROTEIN CONCENTRATES ON RHEOLOGICAL AND SPONGE BREAD BAKING CHARACTERISTICS OF DOUGHS

被引：0
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作者：
GUY, EJ
VETTEL, HE
PALLANSCH, MJ
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来源：
CEREAL SCIENCE TODAY | 1971年 / 16卷 / 09期
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中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
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页码：300 / +
页数：1
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