Peptisation of flour, dough and bread.

被引：0
|
作者：
Golossowa, ON [1 ]
机构：
[1] Wissensch Forsch Inst Backereind, Lab Physicochem Kolloide, Moscow, USSR
来源：
KOLLOID-ZEITSCHRIFT | 1936年 / 75卷 / 01期
关键词：
D O I：
10.1007/BF01455745
中图分类号：
O64 [物理化学（理论化学）、化学物理学];
学科分类号：
070304 ; 081704 ;
摘要：
引用
收藏
页码：100 / 106
页数：7
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