AN IMPROVED METHOD FOR MILLING SEMOLINA IN THE BUHLER LABORATORY MILL AND A COMPARISON TO THE ALLIS-CHALMERS LABORATORY MILL

被引：6

作者：

DEXTER, JE

BLACK, HC

MATSUO, RR

机构：

来源：

CANADIAN INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY JOURNAL-JOURNAL DE L INSTITUT CANADIEN DE SCIENCE ET TECHNOLOGIE ALIMENTAIRES | 1982年 / 15卷 / 03期

关键词：

D O I：

10.1016/S0315-5463(82)72542-8

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：225 / 228

页数：4

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[3]

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[4]

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[5]

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[6]

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[7]

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[8]

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MATSUO, RR ;

DEXTER, JE .

[10]

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