EFFECT OF YEAST, BROMATE, AND FERMENTATION ON BREAD CONTAINING SOY FLOUR

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作者：

BAYFIELD, EG

SWANSON, EC

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来源：

CEREAL CHEMISTRY | 1946年 / 23卷 / 01期

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中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

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页码：104 / 112

页数：9

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