USE OF THE TEXTUREPRESS IN WHEAT-FLOUR DOUGH AND BREAD EVALUATION

被引：0
|
作者：
STACHIW, NC [1 ]
ZABIK, ME [1 ]
CRESS, CE [1 ]
LORIMER, NL [1 ]
机构：
[1] MICHIGAN STATE UNIV,DEPT FOOD SCI,E LANSING,MI 48824
来源：
CEREAL FOODS WORLD | 1987年 / 32卷 / 09期
关键词：
D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
引用
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页码：673 / 673
页数：1
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