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灵芝不溶性膳食纤维对面团及面条品质的 影响.

Authors :
高秀薇
刘晗
王玲玉
盛福楠
周中凯
Source :
Food Research & Development; Aug2024, Vol. 45 Issue 15, p85-92, 8p
Publication Year :
2024

Abstract

<i>Copyright of Food Research & Development is the property of Food Research & Development 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 :
10056521
Volume :
45
Issue :
15
Database :
Complementary Index
Journal :
Food Research & Development
Publication Type :
Academic Journal
Accession number :
179075609
Full Text :
https://doi.org/10.12161/j.issn.1005‐6521.2024.15.012