ADDITION OF HYDROXYPROPYL METHYLCELLULOSE GUMS TO BREAD

被引：0
|
作者：
WEST, DI [1 ]
WALKER, CE [1 ]
机构：
[1] UNIV NEBRASKA,DEPT FOOD SCI & TECHNOL,LINCOLN,NE 68583
来源：
CEREAL FOODS WORLD | 1985年 / 30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
收藏
页码：548 / 548
页数：1
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