文章基本信息
- 标题：Changes in the Quality Characteristics of White Bread Made Using Different Shortening Formulations During Storage
- 本地全文：下载
- 作者：Mohamud Yasin Artan ; Abdul Azis Ariffin ; Boo Huey Chern 等
- 期刊名称：World Applied Sciences Journal
- 印刷版ISSN：1818-4952
- 电子版ISSN：1991-6426
- 出版年度：2010
- 卷号：10
- 期号：02
- 出版社：International Digital Organization for Scientific Information Publications
- 关键词：Changes;Quality;Characteristics;White;Bread;Formulations;Storage
