SOY-FLOUR FRACTIONS IN BREADMAKING AND THEIR INTERACTION WITH WHEAT-FLOUR COMPONENTS

被引：0
|
作者：
HYDER, MA
SHOGREN, MD
HOSENEY, RC
FINNEY, KF
机构：
来源：
CEREAL SCIENCE TODAY | 1972年 / 17卷 / 09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 ;
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页码：271 / &
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