AACCI Approved Methods Technical Committee Report: Collaborative Study for Flour Quality in a Pancake-Making Method (AACCI Approved Method 10-80.01)
- 期刊名称Cereal Foods World
- 作者Bettge, A. D.
- 卷第59卷
- 期第1期
- 印刷ISSN0146-6283
- 文件大小1322.48KB
- 发表时间2014-01
- DOI10.1094/CFW-59-1-0026
- 页码26-29
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