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1 Ergebnisse
1
Process Optimization, Quality and Volatile Analysis of Xinj..:
CHENG Zan
;
MAO Hong-yan
;
ZHAO Xiao-yan
...
http://lyspkj.ijournal.cn/lyspkj/article/abstract/20220611?st=article_issue. , 2022
Link:
https://doi.org/10.16210/j.cnki.1007-7561.2022.06.010
RT Journal T1 <Title>Process Optimization, Quality and Volatile Analysis of Xinjiang Naan Prepared in Oven</Title> UL https://suche.suub.uni-bremen.de/peid=base-ftdoajarticles:oai:doaj.org_article:62ae593bf0534679a00b1207c1d4127c&Exemplar=1&LAN=DE A1 CHENG Zan A1 MAO Hong-yan A1 ZHAO Xiao-yan A1 YU Ming A1 LIU Hong-kai A1 ZHANG Xiao-wei A1 WANG Meng PB Academy of National Food and Strategic Reserves Administration YR 2022 K1 xinjiang naan K1 oven baking K1 amino acid K1 gc-ms K1 ftir K1 flavor substances 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/20220611?st=article_issue LK http://dx.doi.org/https://doi.org/10.16210/j.cnki.1007-7561.2022.06.010 DO https://doi.org/10.16210/j.cnki.1007-7561.2022.06.010 SF ELIB - SuUB Bremen
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