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Study on the cooking technology of oyster mushroom steamed ..:
LIU Yuan
;
ZHANG Jia-xiao
;
WANG Jian
...
http://lyspkj.ijournal.cn/lyspkj/article/abstract/20200210?st=article_issue. , 2020
Link:
https://doi.org/10.16210/j.cnki.1007-7561.2020.02.010
RT Journal T1
Study on the cooking technology of oyster mushroom steamed bread
UL https://suche.suub.uni-bremen.de/peid=base-ftdoajarticles:oai:doaj.org_article:cc19c445623a43da917443af6432ec24&Exemplar=1&LAN=DE A1 LIU Yuan A1 ZHANG Jia-xiao A1 WANG Jian A1 SONG Peng-fei A1 YUAN Xing-mao A1 GAO Qing-hai PB Academy of National Food and Strategic Reserves Administration YR 2020 K1 pleurotus ostreatus K1 steamed bread K1 yeast K1 fermentation time K1 sensory evaluation 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/20200210?st=article_issue LK http://dx.doi.org/https://doi.org/10.16210/j.cnki.1007-7561.2020.02.010 DO https://doi.org/10.16210/j.cnki.1007-7561.2020.02.010 SF ELIB - SuUB Bremen
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