EFFECT ON BAKING QUALITY OF CHANGES IN LIPID-COMPOSITION DURING WHOLEMEAL STORAGE

被引：36

作者：

TAIT, SPC

GALLIARD, T

机构：

来源：

JOURNAL OF CEREAL SCIENCE | 1988年 / 8卷 / 02期

关键词：

D O I：

10.1016/S0733-5210(88)80023-7

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：125 / 137

页数：13

共 24 条

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