TESTS ABOUT INFLUENCE OF TEMPERATURE AND VAPOR ON BAKING PROCESS OF MIXED BREAD .3.

被引：0

作者：

KRIEMS, P ^{[1
]}

KLOTZ, D ^{[1
]}

SEIDEMANN, J ^{[1
]}

机构：

[1] INST GETREIDEVERARBEITUNG,BERGHOLZ,GER DEM REP

来源：

BACKER UND KONDITOR | 1977年 / 31卷 / 07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

页码：214 / 216

页数：3

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