LIPID OXIDATIONS AND DISTRIBUTION OF OXIDIZED LIPIDS DURING THE MIXING OF A DOUGH OF BREAD WHEAT-FLOUR

被引：0
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作者：
LAIGNELET, B
DUMAS, C
机构：
来源：
LEBENSMITTEL-WISSENSCHAFT & TECHNOLOGIE | 1984年 / 17卷 / 04期
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TS2 [食品工业];
学科分类号：
0832 ;
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页码：226 / 230
页数：5
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