WHEAT-FLOUR TYPE-550 AND RYE FLOUR TYPE-1150 AND THEIR EFFECT ON THE QUALITY OF MIXED BREADS

被引：0
|
作者：
SCHAUZ, H
机构：
来源：
DEUTSCHE LEBENSMITTEL-RUNDSCHAU | 1979年 / 75卷 / 03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：91 / 91
页数：1
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