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1 Ergebnisse
1
Effects of Malt Flour and Ascorbic Acid Additions on Bread ..:
CHANG Liu
;
DUAN Xiao-liang
;
HONG Yu
...
http://lyspkj.ijournal.cn/lyspkj/article/abstract/20210115?st=article_issue. , 2021
Link:
https://doi.org/10.16210/j.cnki.1007-7561.2021.01.014
RT Journal T1 <Title>Effects of Malt Flour and Ascorbic Acid Additions on Bread Baking Quality</Title> UL https://suche.suub.uni-bremen.de/peid=base-ftdoajarticles:oai:doaj.org_article:55b77aeb82194bc0883961e9a0418e9b&Exemplar=1&LAN=DE A1 CHANG Liu A1 DUAN Xiao-liang A1 HONG Yu A1 XING Xiao-ting A1 ZHOU Gui-ying A1 SUN Hui PB Academy of National Food and Strategic Reserves Administration YR 2021 K1 malt flour K1 ascorbic acid K1 bread K1 texture K1 c-cell image analysis K1 Food processing and manufacture K1 TP368-456 K1 Nutrition. Foods and food supply K1 TX341-641 JF http://lyspkj.ijournal.cn/lyspkj/article/abstract/20210115?st=article_issue LK http://dx.doi.org/https://doi.org/10.16210/j.cnki.1007-7561.2021.01.014 DO https://doi.org/10.16210/j.cnki.1007-7561.2021.01.014 SF ELIB - SuUB Bremen
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