CHANGES IN EXTRACTABILITY OF LIPIDS DURING BREAD-MAKING

被引：35

作者：

CHIU, CM

POMERANZ, Y

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1966年 / 31卷 / 05期

关键词：

D O I：

10.1111/j.1365-2621.1966.tb01936.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：753 / &

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