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
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
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页码：297 / 297
页数：1
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