CHANGES OF FRYING FAT DURING BAKING AND ITS INFLUENCE ON QUALITY OF FRIED GOODS

被引：0
|
作者：
MULLER, H [1 ]
PUSCH, H [1 ]
机构：
[1] INST GETREIDEVERARBEITUNG,BERGHOLZ,GER DEM REP
来源：
BACKER UND KONDITOR | 1977年 / 31卷 / 08期
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D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
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页码：231 / 232
页数：2
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