CHEMICAL-CHANGES DURING BREAD DOUGH FERMENTATION - LIPIDS OF THE LIQUID-PHASE OF BREAD DOUGH

被引：0
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作者：
TORTOSA, E
ORTOLA, C
BARBER, S
机构：
来源：
REVISTA DE AGROQUIMICA Y TECNOLOGIA DE ALIMENTOS | 1986年 / 26卷 / 02期
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中图分类号：
S3 [农学（农艺学）];
学科分类号：
0901 ;
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页码：269 / 275
页数：7
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