CROSS-CULTURAL AND NUTRITIONAL VALUES OF BREAD

被引：0

|

作者：

DUKES, J ^{[1
]}

TOMA, RB ^{[1
]}

WIRTZ, R ^{[1
]}

机构：

[1] AMER INST BAKING,MANHATTAN,KS 66502

来源：

CEREAL FOODS WORLD | 1995年 / 40卷 / 05期

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D O I：

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中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

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页码：384 / 385

页数：2

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