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1 Ergebnisse
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Shelf-Life Assessment of Bread Partially Substituted with S..:
Yu-Han Chang
;
Cheng-Ming Chang
;
Pei-Ting Chuang
https://www.mdpi.com/2076-3417/13/6/3960. , 2023
Link:
https://doi.org/10.3390/app13063960
RT Journal T1
Shelf-Life Assessment of Bread Partially Substituted with Soy Protein Isolate
UL https://suche.suub.uni-bremen.de/peid=base-ftdoajarticles:oai:doaj.org_article:12f78d9e9cf941fcbb07a42fe38bb901&Exemplar=1&LAN=DE A1 Yu-Han Chang A1 Cheng-Ming Chang A1 Pei-Ting Chuang PB MDPI AG YR 2023 K1 bread K1 soy protein isolate K1 product assessment K1 microbiological challenge test K1 shelf life K1 Technology K1 T K1 Engineering (General). Civil engineering (General) K1 TA1-2040 K1 Biology (General) K1 QH301-705.5 K1 Physics K1 QC1-999 K1 Chemistry K1 QD1-999 JF https://www.mdpi.com/2076-3417/13/6/3960 LK http://dx.doi.org/https://doi.org/10.3390/app13063960 DO https://doi.org/10.3390/app13063960 SF ELIB - SuUB Bremen
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