MICRO VERSUS MACRO COOKIE BAKING PROCEDURES FOR EVALUATING THE COOKIE QUALITY OF WHEAT VARIETIES

被引：0
|
作者：
FINNEY, KF
MORRIS, VH
YAMAZAKI, WT
机构：
来源：
CEREAL CHEMISTRY | 1950年 / 27卷 / 01期
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D O I：
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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：42 / 49
页数：8
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