Effects of interactions among flour lipids, other flour fractions, and water on cookie quality.
1976
Yamazaki W.T. | Donelson J.R.
Bibliographic information
Cereal Chemistry
Volume
53
ISSN
0009-0352
Pagination
v.998-1005(6)
Language
English
Note
7 ref.; Summary (En).
Type
Journal Article; Journal Part; Summary
Source
Cereal-Chemistry (USA). (Nov 1976). v. 53(6) p. 998-1005.
Corporate Author
International Development Research Centre, Ottawa (Canada). Agriculture, Food and Nutrition Sciences Division.
2012-11-15
AGRIS AP
Data Provider
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