STUDY OF BAKING PROCESS BY DIFFERENTIAL SCANNING CALORIMETRY

被引：109

作者：

DONOVAN, JW ^{[1
]}

机构：

[1] USDA,ARS,WESTERN REG RES CTR,BERKELEY,CA 94710

来源：

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 1977年 / 28卷 / 06期

关键词：

D O I：

10.1002/jsfa.2740280616

中图分类号：

S [农业科学];

学科分类号：

09 [农学];

摘要：

引用

收藏

页码：571 / 578

页数：8

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