DYNAMIC RHEOLOGICAL PROPERTIES OF FLOUR, GLUTEN, AND GLUTEN-STARCH DOUGHS .2. EFFECT OF VARIOUS PROCESSING AND INGREDIENT CHANGES

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作者：
DREESE, PC
FAUBION, JM
HOSENEY, RC
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来源：
CEREAL CHEMISTRY | 1988年 / 65卷 / 04期
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中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
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页码：354 / 359
页数：6
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