THE INFLUENCE OF VARIOUS SUGARS ON DOUGH AND BREAD PROPERTIES

被引：0
|
作者：
BARHAM, HN
JOHNSON, JA
机构：
来源：
CEREAL CHEMISTRY | 1951年 / 28卷 / 06期
关键词：
D O I：
暂无
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
引用
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页码：463 / 473
页数：11
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