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	Effect of maize bran feruloylated oligosaccharides on the formation of endogenous contaminants and the appearance and textural properties of biscuits
	Huang, Junqing[1]; Wang, Yijinruo[2]; Yang, Ling[2]; Peng, Xichun[2]; Zheng, Jie[2]; Ou, Shiyi[2]
	2018
卷号	245页码:974
URL标识	查看原文
内容类型	期刊论文
URI标识	http://www.corc.org.cn/handle/1471x/4450458
专题	暨南大学
作者单位	1.[1]Jinan Univ, Coll Tradit Chinese Med, Guangzhou 510632, Guangdong, Peoples R China 2.[2]Jinan Univ, Dept Food Sci & Engn, Guangzhou 510632, Guangdong, Peoples R China
推荐引用方式 GB/T 7714	Huang, Junqing[1],Wang, Yijinruo[2],Yang, Ling[2],et al. Effect of maize bran feruloylated oligosaccharides on the formation of endogenous contaminants and the appearance and textural properties of biscuits[J],2018,245:974.
APA	Huang, Junqing[1],Wang, Yijinruo[2],Yang, Ling[2],Peng, Xichun[2],Zheng, Jie[2],&Ou, Shiyi[2].(2018).Effect of maize bran feruloylated oligosaccharides on the formation of endogenous contaminants and the appearance and textural properties of biscuits.,245,974.
MLA	Huang, Junqing[1],et al."Effect of maize bran feruloylated oligosaccharides on the formation of endogenous contaminants and the appearance and textural properties of biscuits".245(2018):974.

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