RETROGRADATION OF THE STARCH FRACTION IN WHEAT BREAD

被引：0
|
作者：
KROG, N
OLESEN, SK
TOERNAES, H
JOENSSON, T
机构：
来源：
CEREAL FOODS WORLD | 1989年 / 34卷 / 03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：281 / 285
页数：5
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