EFFECTS OF VARIOUS SUCROSE FATTY-ACID ESTER EMULSIFIERS ON HIGH-RATIO WHITE LAYER CAKES

被引：24

作者：

EBELER, SE

WALKER, CE

机构：

来源：

关键词：

D O I：

10.1111/j.1365-2621.1984.tb12427.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：380 / &

共 15 条

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