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
|
作者：
FINNEY, KF
CHUNG, OK
BRUINSMA, BL
SHOGREN, MD
机构：
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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