EFFECT OF ACIDIC ADDITIVES ON CRUMB QUALITY IN WHEAT BREAD

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