HIGH-PROTEIN BREAD FROM WHEAT-FLOUR FORTIFIED WITH FULL-FAT SOY FLOUR

被引：0

作者：

TSEN, CC ^{[1
]}

HOOVER, WJ ^{[1
]}

机构：

[1] KANSAS STATE UNIV,DEPT GRAIN SCI & IND,MANHATTAN,KS 66502

来源：

CEREAL CHEMISTRY | 1973年 / 50卷 / 01期

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D O I：

暂无

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

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页码：7 / 16

页数：10

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