Effects of interactions among flour lipids, other flour fractions, and water on cookie quality.
1976
Yamazaki W.T. | Donelson J.R.
书目信息
Cereal Chemistry
卷
53
ISSN
0009-0352
页码
v.998-1005(6)
语言
英语
注释
7 ref.; Summary (En).
类型
Journal Article; Journal Part; Summary
来源
Cereal-Chemistry (USA). (Nov 1976). v. 53(6) p. 998-1005.
团体作者
International Development Research Centre, Ottawa (Canada). Agriculture, Food and Nutrition Sciences Division.
2012-11-15
AGRIS AP
