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1 Ergebnisse
1
Effect of arabinoxylan addition in Chinese steamed bread:
Beibei TIAN
;
Jie CHEN
;
Fei XU
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101341&tlng=en. , 2022
Link:
https://doi.org/10.1590/fst.77022
RT Journal T1 <Title>Effect of arabinoxylan addition in Chinese steamed bread</Title> UL https://suche.suub.uni-bremen.de/peid=base-ftdoajarticles:oai:doaj.org_article:fbed856470924781b72d43ec390f7680&Exemplar=1&LAN=DE A1 Beibei TIAN A1 Jie CHEN A1 Fei XU PB Sociedade Brasileira de Ciência e Tecnologia de Alimentos YR 2022 K1 arabinoxylan K1 staling K1 Chinese steamed bread K1 Nutrition. Foods and food supply K1 TX341-641 K1 Technology (General) K1 T1-995 JF http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101341&tlng=en LK http://dx.doi.org/https://doi.org/10.1590/fst.77022 DO https://doi.org/10.1590/fst.77022 SF ELIB - SuUB Bremen
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