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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