EFFECT OF ADDITION OF FULL FAT SWEET LUPINE FLOUR ON RHEOLOGICAL PROPERTIES OF DOUGH AND BAKING QUALITY OF BREAD

被引：0
|
作者：
CAMPOS, JE
ELDASH, AA
机构：
来源：
CEREAL CHEMISTRY | 1978年 / 55卷 / 05期
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中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
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页码：619 / 627
页数：9
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