Studies on the utilization of low grade mustard for cookies, 1: The qualities of cookies made by the addition of by-product
1993
Nanba, T. (Aichi-ken. Food Research Inst., Nagoya (Japan)) | Makino, K. | Kunisue, T. | Oshima, K.
AGROVOC关键词
书目信息
页码
pp. 34-41
其它主题
Qualite; Gateau; Subproductos/ coccion extrusion; Sous produit/ cuisson extrusion; Byproducts/ extrusion cooking
语言
日本人
注释
Summary (Ja)
10 tables; 4 fig.; 8 ref
类型
Summary
1995-08-15
AGRIS AP