Functionality in white layer cake of lipids from untreated and chlorinated patent flours. I. Effects of free lipids [Baking performance].
1979
Kissell L.T. | Donelson J.R. | Clements R.L.
书目信息
Cereal Chemistry
卷
56
ISSN
0009-0352
页码
v.11-14(1)
语言
英语
注释
ill.; 8 ref.
类型
Journal Article; Journal Part
来源
Cereal-Chemistry (USA). (Jan-Feb 1979). v. 56(1) p. 11-14.
团体作者
American Association of Cereal Chemists (USA).
2012-11-15
AGRIS AP
