BARLEY FLOUR LEVEL AND SALT LEVEL SELECTION FOR A WHOLE-GRAIN BREAD FORMULA

被引：16

作者：

SWANSON, RB ^{[1
]}

PENFIELD, MP ^{[1
]}

机构：

[1] UNIV TENNESSEE,AGR EXPT STN,KNOXVILLE,TN 37901

来源：

关键词：

D O I：

10.1111/j.1365-2621.1988.tb08980.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：896 / 901

页数：6

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