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

被引：0
|
作者：
CAMPOS, JE [1 ]
ELDASH, AA [1 ]
机构：
[1] STATE UNIV CAMPINAS, FAC FOOD ENGN, CAMPINAS, BRAZIL
来源：
CEREAL FOODS WORLD | 1976年 / 21卷 / 08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：436 / 436
页数：1
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