Effects of addition of Great Northern bean flour and protein concentrates on rheological properties of dough and baking quality of bread.
1981
Sathe S.K. | Ponte J.G. Jr. | Rangnekar P.D. | Salunkhe D.K.
书目信息
Cereal Chemistry
卷
58
ISSN
0009-0352
页码
v.97-100(2)
语言
英语
注释
ill. 17 ref.
类型
Journal Article; Journal Part
来源
Cereal-Chemistry (USA). (Mar-Apr 1981). v. 58(2) p. 97-100.
团体作者
Svensk Matpotatiskontroll, Stockholm.
2012-11-15
AGRIS AP
