INFLUENCE OF CHEMICAL LEAVENING ON BREAD DOUGH PROPERTIES

被引：0
|
作者：
JOHANNSON, H [1 ]
机构：
[1] JOHN LABATT LTD,LONDON N6A 4M3,ONTARIO,CANADA
来源：
CEREAL FOODS WORLD | 1979年 / 24卷 / 09期
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D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
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页码：463 / 463
页数：1
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