EFFECT OF WHEAT VARIETY, FLOUR GRINDING, AND EGG-YOLK ON WHOLE WHEAT BREAD QUALITY

被引：0
|
作者：
FINNEY, PL
HENRY, S
JEFFERS, H
机构：
[1] WASHINGTON STATE UNIV,DEPT FOOD SCI & HUMAN NUTR,USDA,ARS,WESTERN WHEAT QUAL LAB,PULLMAN,WA 99163
[2] WASHINGTON STATE UNIV,DEPT FOODS NUTR & INST MANAGEMENT,PULLMAN,WA 99163
来源：
CEREAL CHEMISTRY | 1985年 / 62卷 / 03期
关键词：
D O I：
暂无
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
引用
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页码：170 / 173
页数：4
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