EFFECT OF TYPE AND AMOUNT OF MIXING AND QUANTITY OF WATER ON INHIBITORS OF YEAST ACTIVITY IN WHEAT-FLOUR DOUGHS AND SLURRIES

被引：0

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作者：

FINNEY, KF

CHUNG, OK

BRUINSMA, BL

SHOGREN, MD

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来源：

CEREAL CHEMISTRY | 1982年 / 59卷 / 05期

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中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

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页码：385 / 388

页数：4

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