DIETARY FIBER SOURCES FOR BAKED PRODUCTS - COMPARISON OF WHEAT BRANS AND OTHER CEREAL BRANS IN LAYER CAKES

被引：31

作者：

SHAFER, MAM

ZABIK, ME

机构：

来源：

关键词：

D O I：

10.1111/j.1365-2621.1978.tb02308.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：375 / 379

页数：5

共 15 条

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[9]

POMERANZ Y, 1964, WHEAT CHEMISTRY TECH

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Rajchel C. L., 1975, Bakers' Digest, V49, P27