[ON THE EFFECT OF ADDITION OF POLYSACCHARIDES AND PROTEINS ON THE DEGREE OF FRESHNESS OF BAKED FOOD PREPARED FROM WHEAT FLOUR AND STARCHES].
D001939:Bread; D004040:Dietary Carbohydrates; D004044:Dietary Proteins; D005433:Flour; D011134:Polysaccharides; D013213:Starch; D014908:Triticum
D004040:Dietary Carbohydrates; D004044:Dietary Proteins; D011134:Polysaccharides; D013213:Starch
BREAD; DIETARY CARBOHYDRATES; DIETARY PROTEINS; FLOUR; POLYSACCHARIDES; STARCH
UBER DIE AUSWIRKUNGEN VON POLYSACCHARID- UND PROTEINZUSAETZEN AUF DEN FRISCHEZUSTAND VON WEIZENMEHL- UND STAERKEGEBAECKEN.