Wheat dough rheology and baking quality by multivariate analysis

被引：0
|
作者：
Wikstrom, K [1 ]
Bohlin, L [1 ]
机构：
[1] LUND UNIV,DEPT FOOD ENGN,S-22100 LUND,SWEDEN
来源：
ANNUAL TRANSACTIONS OF THE NORDIC RHEOLOGY SOCIETY, VOL 4, 1996: GENERAL PAPERS AND PAPERS FROM THE SPECIAL SYMPOSIUM - INDUSTRIAL RHEOLOGY | 1996年 / 4卷
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D O I：
暂无
中图分类号：
TQ [化学工业];
学科分类号：
0817 ;
摘要：
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页码：38 / 40
页数：3
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