Effects of varying baking temperature and time on the quality and nutritive value of balady bread.
1981
El Samahy S.K. | Tsen C.C.
书目信息
Cereal Chemistry
卷
58
ISSN
0009-0352
页码
v.546-548(6)
语言
英语
注释
18 ref.
类型
Journal Article
来源
Cereal-Chemistry (USA). (Nov-Dec 1981). v. 58(6) p. 546-548.
团体作者
International Organization for Standardization, Geneva (Switzerland).
2012-11-15
AGRIS AP
