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1 Ergebnisse
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Study of the mechanism of improvement due to waxy wheat flo..:
Jia, Chunli
;
Yang, Wendan
;
Yang, Zixuan
.
Journal of Cereal Science. 75 (2017) - p. 10-16 , 2017
Link:
https://doi.org/10.1016/j.jcs.2017.03.007
RT Journal T1
Study of the mechanism of improvement due to waxy wheat flour addition on the quality of frozen dough bread
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.jcs.2017.03.007&Exemplar=1&LAN=DE A1 Jia, Chunli A1 Yang, Wendan A1 Yang, Zixuan A1 Ojobi, Omedi Jacob PB Elsevier BV YR 2017 SN 0733-5210 JF Journal of Cereal Science VO 75 SP 10 OP 16 LK http://dx.doi.org/https://doi.org/10.1016/j.jcs.2017.03.007 DO https://doi.org/10.1016/j.jcs.2017.03.007 SF ELIB - SuUB Bremen
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