Effects of Three Functional Proteins on Rheological Properties of Starch-gluten Dough and Quality of Steamed Bread
羅之綱
羅之綱
Categories: Journal  /   Chinese Journal (EI)  /  
Year2020
Author
Created date2021-03-15
Author orderFourth (above) author
Corresponding authorNo
Publication year2020
Publication month3
Journal nameJournal of Chinese Institute of Food Science and Technology
Journal sponsor中國食品科學技術學會
Publication area大陸地區
Volume20
Issue3
Start page103
End page111
Review systemYes
LanguageTraditional Chinese
Attached project