EFFECT OF SODA LEAVENING ON PHYTIC ACID CONTENT AND PHYSICAL CHARACTERISTICS OF MIDDLE EASTERN BREADS

被引：15

作者：

FARIDI, HA

FINNEY, PL

RUBENTHALER, GL

机构：

[1] WASHINGTON STATE UNIV,W WHEAT QUAL LAB,PULLMAN,WA 99164

[2] WASHINGTON STATE UNIV,DEPT FOOD SCI,PULLMAN,WA 99164

[3] USDA,W WHEAT QUAL LAB,PULLMAN,WA 99164

来源：

JOURNAL OF FOOD SCIENCE | 1983年 / 48卷 / 06期

关键词：

D O I：

10.1111/j.1365-2621.1983.tb05053.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1654 / 1658

页数：5

共 24 条

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[6]

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[7]

FINNEY PL, 1980, BAKERS DIG, V54, P22

[8]

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