Functional properties of surfactants in breadmaking, 2: Composition of lipids associated with doughs containing various levels of surfactants.
1977
Chung O.K. | Tsen C.C.
书目信息
Cereal Chemistry
卷
54
ISSN
0009-0352
页码
v.857-864(4)
语言
英语
注释
14 ref.; Summary (En).
类型
Journal Article; Summary
来源
Cereal-Chemistry (USA). (Jul 1977). v. 54(4) p. 857-864.
2012-11-15
AGRIS AP
