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小麦糊粉层粉分离参数的优化及其对面粉和 面团特性的影响.

Authors :
罗 丹
马浚哲
桑梓晴
谢 强
陈 晨
王剑英
薛文通
Source :
Shipin Kexue/ Food Science; 2024, Vol. 45 Issue 11, p217-225, 9p
Publication Year :
2024

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 :
45
Issue :
11
Database :
Complementary Index
Journal :
Shipin Kexue/ Food Science
Publication Type :
Academic Journal
Accession number :
177730577
Full Text :
https://doi.org/10.7506/spkx1002-6630-20230614-122