Role of free flour lipids in batter expansion in layer cakes. II. Effects of heating.
1982
Clements R.L. | Donelson J.R.
书目信息
Cereal Chemistry
卷
59
ISSN
0009-0352
页码
v.125-128(2)
语言
英语
注释
ill. Includes 9 ref.
类型
Journal Article; Journal Part
来源
Cereal-Chemistry (USA). (Mar-Apr 1982). v. 59(2) p. 125-128.
2012-11-15
AGRIS AP
