EFFECT OF OXIDIZED POLYSACCHARIDES ON DOUGH AND BAKING PROPERTIES OF WHEAT FLOUR

被引：0
|
作者：
NEUKOM, H
DEUEL, H
机构：
来源：
CEREAL CHEMISTRY | 1958年 / 35卷 / 03期
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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：220 / 226
页数：7
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