PHYSICAL-PROPERTIES OF WHEAT-FLOUR EXTRUDATES PRODUCED WITH SHORTENING AND STARCH PLUS SEVERAL BAKING INGREDIENTS

被引：0
|
作者：
RYU, GH [1 ]
WALKER, CE [1 ]
机构：
[1] KANSAS STATE UNIV AGR & APPL SCI,DEPT GRAIN SCI & IND,MANHATTAN,KS 66506
来源：
FOOD SCIENCE AND TECHNOLOGY-LEBENSMITTEL-WISSENSCHAFT & TECHNOLOGIE | 1992年 / 25卷 / 06期
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D O I：
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中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
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页码：514 / 517
页数：4
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