Back to Search Start Over

松茸粉对面团流变特性及饼干品质的影响.

Authors :
陶虹伶
王 丹
马 宁
赵立艳
方东路
胡秋辉
Source :
Shipin Kexue/ Food Science; 2019, Vol. 40 Issue 5, p51-56, 6p
Publication Year :
2019

Abstract

<i>Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.)

Details

Language :
Chinese
ISSN :
10026630
Volume :
40
Issue :
5
Database :
Complementary Index
Journal :
Shipin Kexue/ Food Science
Publication Type :
Academic Journal
Accession number :
135789496
Full Text :
https://doi.org/10.7506/spkx1002-6630-20180818-185