PROTEIN-LIPID INTERACTION IN BAKING QUALITY OF WHEAT FLOURS

被引：0
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作者：
MACRITCHIE, F
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来源：
BAKERS DIGEST | 1980年 / 54卷 / 05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：10 / 13
页数：4
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