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

页码：673 / 673

页数：1

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