WHATS AND WHYS OF OPTIONAL BAKING INGREDIENTS

被引：0

|

作者：

JACKEL, SS ^{[1
]}

机构：

[1] QUAL BAKERS AMER COOPERAT INC,LAB RES & DEV,NEW YORK,NY

来源：

CEREAL SCIENCE TODAY | 1973年 / 18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：297 / 297

页数：1

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