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Research on the Process of Improvements on the Whole Grain ..:
YI Cui-ping
;
LUO Chen
;
XU Li
...
http://lyspkj.ijournal.cn/lyspkj/article/abstract/20210510?st=article_issue. , 2021
Link:
https://doi.org/10.16210/j.cnki.1007-7561.2021.05.006
RT Journal T1 <Title>Research on the Process of Improvements on the Whole Grain Flat Noodle Stretching Quality</Title> UL https://suche.suub.uni-bremen.de/peid=base-ftdoajarticles:oai:doaj.org_article:fbaa5cf0b07c48e887e9d73758b17645&Exemplar=1&LAN=DE A1 YI Cui-ping A1 LUO Chen A1 XU Li A1 LIU Yang A1 DONG Hong-hao A1 ZHU Hong A1 WANG Qi A1 ZHANG Xin-quan PB Academy of National Food and Strategic Reserves Administration YR 2021 K1 whole grain K1 flat noodles K1 rice bran K1 backfilling K1 process K1 breaking distance K1 steaming 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/20210510?st=article_issue LK http://dx.doi.org/https://doi.org/10.16210/j.cnki.1007-7561.2021.05.006 DO https://doi.org/10.16210/j.cnki.1007-7561.2021.05.006 SF ELIB - SuUB Bremen
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