STARCH FUNCTIONALITY IN WHITE PAN BREADS - NEW DEVELOPMENTS

被引：0
|
作者：
KULP, K
LORENZ, K
机构：
来源：
BAKERS DIGEST | 1981年 / 55卷 / 05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 ;
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页码：24 / &
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