A mechanism by which shortening and certain surfactants improve loaf volume in bread.
1981
Junge R.C. | Hoseney R.C.
书目信息
Cereal Chemistry
卷
58
ISSN
0009-0352
页码
v.408-412(5)
语言
英语
注释
ill. 10 ref.
类型
Journal Article
来源
Cereal-Chemistry (USA). (Oct 1981). v. 58(5) p. 408-412.
团体作者
Statens Levnedsmiddelinstitut, Soeborg (Denmark).
2012-11-15
AGRIS AP
