Effects of wheat flour components on baking qualities.
1974
Fukuda A. | Yagitani J. | Kitawaki N. | Ito T. | Hirano S. | Morishima I. | Inouye Y.
书目信息
Journal of Food Science and Technology
卷
21
页码
v.377-383(8)
语言
日本人
注释
22 ref.; Summary (En); Received for publication 5 Nov 1973.
类型
Journal Article; Summary
来源
Journal-of-Food-Science-and-Technology (Japan). (Aug 1974). v. 21(8) p. 377-383.
团体作者
Tottori Univ. (Japan). Faculty of Agriculture
2012-11-15
AGRIS AP
