Effect of native lipids, shortening, and bread moisture on bread firming.
1988
Rogers D.E. | Zeleznak K.J. | Lai C.S. | Hoseney R.C.
AGROVOC关键词
书目信息
Cereal chemistry
卷
65
ISSN
0009-0352
页码
v.398-401(5)
其它主题
Contenido de lipidos; Panificacion; Qualite
语言
英语
注释
references.
类型
Journal Article
来源
Cereal-chemistry (USA). (Sep-Oct 1988). v. 65(5) p. 398-401.
团体作者
United States. National Technical Information Service.
2012-11-15
AGRIS AP
