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[会议论文] 作者：Walter Freund,Mun-Yong.Kim,
来源：第十四届世界食品科技大会 年份：2008
The use of rye flours is still of great importance for the bread varieties in the middle,north,and east Europe countries.In comparison to processed wheat flour products there does not exist an establi...
[会议论文] 作者：WalterFreund[1]Mun-Yong.Kim[2],
来源：第十四届世界食品科技大会 年份：2008
The use of rye flours is still of great importance for the bread varieties in the middle,north,and east Europe countries.In comparison to processed wheat fl...
RHEOLOGICAL PROPERTIES AND DETERMINING THE WATER ABSORPTION OF RYE DOUGH MADE USING THE PLANETARY MI
[会议论文] 作者：Mun-Yong.Kim,Walter Freund,Soon-Sil Chun,
来源：第十四届世界食品科技大会 年份：2008
...
RHEOLOGICAL PROPERTIES AND DETERMINING THE WATER ABSORPTION OF RYE DOUGH MADE USING THE PLANETARY MI
[会议论文] 作者：Mun-Yong.Kim,Walter Freund,Soon-Sil Chun,
来源：第十四届世界食品科技大会 年份：2008
...
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