Studies on rheology of white bread, 3: Effect of the change in moisture content of loaf during storage and testing conditions on the breaking characteristics of crumb
1992
Wang, Y. (Tokyo Univ. (Japan). Faculty of Agriculture) | Morishima, H. | Seo, Y. | Sagara, Y. | Imou, K.
AGROVOC关键词
书目信息
页码
pp. 69-76
其它主题
Panificacion; Propriete rheologique/ testage; Rheological properties/ testing; Propiedades reologicas/ ensayo
语言
日本人
注释
Summaries (En, Ja)
12 fig.; 13 ref.
类型
Summary
1994-08-15
AGRIS AP