POSSIBILITIES OF THE USE OF SUBSTITUTES IN THE BAKING INDUSTRY .2.

被引：0
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作者：
SANDAU, E
机构：
来源：
BACKER UND KONDITOR | 1979年 / 33卷 / 10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：295 / 297
页数：3
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