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Effect of Pectins on Dough Rheology and Chinese Steamed Bread Quality

Effect of Pectins on Dough Rheology and Chinese Steamed Bread Quality

LI, Jinxin; YIN, Lijun; LI, Jinlong
  • 期刊名称Grain & Oil Science and Technology
  • 作者LI, Jinxin; YIN, Lijun; LI, Jinlong
  • 卷第1卷
  • 期第2期
  • 印刷ISSN2096-4501
  • 文件大小1493.69KB
  • 发表时间2018-05-1
  • DOI10.3724/SP.J.1447.GOST.2018.18034
  • 页码77-84
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