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1 Ergebnisse
1
Effect of Freezing Temperature on Re-steaming Quality and C..:
WANG Li-ping
;
WU Yuan-ning
;
LI Xiao-ning
.
http://lyspkj.ijournal.cn/lyspkj/article/abstract/20230512. , 2023
Link:
https://doi.org/10.16210/j.cnki.1007-7561.2023.05.009
RT Journal T1
Effect of Freezing Temperature on Re-steaming Quality and Component Properties of Frozen Whole Wheat Steamed Bread
UL https://suche.suub.uni-bremen.de/peid=base-ftdoajarticles:oai:doaj.org_article:ee23d0b560d14636af46bf5c3a90e439&Exemplar=1&LAN=DE A1 WANG Li-ping A1 WU Yuan-ning A1 LI Xiao-ning A1 TAN Bin PB Academy of National Food and Strategic Reserves Administration YR 2023 K1 freezing temperature K1 frozen whole wheat steamed buns K1 re-steaming quality K1 component properties K1 protein secondary structure K1 microstructure 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/20230512 LK http://dx.doi.org/https://doi.org/10.16210/j.cnki.1007-7561.2023.05.009 DO https://doi.org/10.16210/j.cnki.1007-7561.2023.05.009 SF ELIB - SuUB Bremen
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