RHEOLOGICAL PROPERTIES RELATED TO BREAD FRESHNESS

被引:28
作者
BASHFORD, LL
HARTUNG, TE
机构
[1] UNIV NEBRASKA,INST AGR & NAT RESOURCES,DEPT AGR ENGN,LINCOLN,NB 68503
[2] UNIV NEBRASKA,INST AGR & NAT RESOURCES,DEPT FOOD SCI & TECHNOL,LINCOLN,NB 68503
关键词
D O I
10.1111/j.1365-2621.1976.tb00638.x
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
引用
收藏
页码:446 / 447
页数:2
相关论文
共 5 条
  • [1] BASHFORD LL, 1973, 73302 AM SOC AGR ENG
  • [2] BECHTEL W. G., 1955, TRANS AMER ASSOC CEREAL CHEMISTS, V13, P108
  • [3] ELTON G A H, 1969, Baker's Digest, V43, P24
  • [4] SHAMA F, 1968, SCI27 MON, P77
  • [5] [No title captured]