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1 Ergebnisse
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Optimization of Production and Textural Properties Analysis..:
Wencong QIU
;
Qianqian YANG
;
Shili LI
...
http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021120259. , 2022
Link:
https://doi.org/10.13386/j.issn1002-0306.2021120259
RT Journal T1 <Title>Optimization of Production and Textural Properties Analysis of Mulberry Sugar-free Angel Cake</Title> UL https://suche.suub.uni-bremen.de/peid=base-ftdoajarticles:oai:doaj.org_article:64ee54ab56d24243a55d14f351cef14d&Exemplar=1&LAN=DE A1 Wencong QIU A1 Qianqian YANG A1 Shili LI A1 Haohui CHEN A1 Xuewu ZHANG A1 Chenxuan ZHAO PB The editorial department of Science and Technology of Food Industry YR 2022 K1 mulberry K1 sugar free K1 angel cake K1 production technology K1 texture properties K1 Food processing and manufacture K1 TP368-456 JF http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021120259 LK http://dx.doi.org/https://doi.org/10.13386/j.issn1002-0306.2021120259 DO https://doi.org/10.13386/j.issn1002-0306.2021120259 SF ELIB - SuUB Bremen
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