INSTRUMENTAL MEASUREMENT OF BREAD TEXTURE - A REVIEW AND UPDATE

被引：0
|
作者：
LEUNG, HK [1 ]
LARSENPOWERS, N [1 ]
机构：
[1] WASHINGTON STATE UNIV,DEPT FOOD SCI & HUMAN NUTR,PULLMAN,WA 99164
来源：
CEREAL FOODS WORLD | 1986年 / 31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：609 / 609
页数：1
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