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Comparison of residual sugar and firming characteristics of white pan bread made by sponge dough and short-time dough processes

机译：海绵面团和短时间面团工艺制得的白锅面包的残留糖和紧实特性的比较

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Call number: LD2668 .T4 1985 K34

机译：电话号码：LD2668 .T4 1985 K34

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作者
Kai Tatsuo.;
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年度 1985
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Comparison of residual sugar and firming characteristics of white pan bread made by sponge dough and short-time dough processes

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