EFFECT OF POLYPHOSPHATE ADDITION IN SPAGHETTI

被引：8

作者：

EVANS, GC

DEMAN, JM

RASPER, V

VOISEY, PW

机构：

[1] UNIV GUELPH,DEPT FOOD SCI,GUELPH N1G 2W1,ONTARIO,CANADA

[2] CANADA DEPT AGR,RES BRANCH,ENGN RES SERV,OTTAWA K1A OC6,ONTARIO,CANADA

来源：

CANADIAN INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY JOURNAL-JOURNAL DE L INSTITUT CANADIEN DE SCIENCE ET TECHNOLOGIE ALIMENTAIRES | 1975年 / 8卷 / 02期

关键词：

D O I：

10.1016/S0315-5463(75)73731-8

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：102 / 108

页数：7

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[2]

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[3]

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[4]

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[5]

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[6] IMPROVED DOUGH EXTENSIGRAPH [J].

EVANS, GC ;

DEMAN, JM ;

RASPER, V ;

VOISEY, PW .

CANADIAN INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY JOURNAL-JOURNAL DE L INSTITUT CANADIEN DE SCIENCE ET TECHNOLOGIE ALIMENTAIRES, 1974, 7 (04) :263-268

[7]

FREY A, 1970, THESIS EIDGENOSSICHE

[8]

HOLLIGER A, 1963, CEREAL CHEM, V40, P231

[9]

HOLLIGER A, 1972, BUHLER DIAGRAMM

[10]

HUMMEL C, 1966, MACARONI PRODUCTS

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