QQ客服 官方微博 反馈留言

	The Addition of alpha-cyclodextrin and gamma-cyclodextrin Affect Quality of Dough and Prebaked Bread During Frozen Storage.
	Francisco J. Barba; Gang Liu; Jianjun Zhou; Qingyun Lyu; Shensheng Xiao; Wenping Ding; Xianqin Hu; Xinguang Qin; Xuedong Wang; Yuan Ke
刊名	Foods (Basel, Switzerland)
	2019
卷号	8期号:5页码:174-
关键词	DSC cyclodextrin mixolab prebaked bread texture
ISSN号	2304-8158
DOI	10.3390/foods8050174
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/5606330
专题	武汉轻工大学
作者单位	[Jianjun Zhou] Key Laboratory for Deep Processing of Major Grain and Oil , Ministry of Education, Wuhan 430023, China. 13871500262@163.com
推荐引用方式 GB/T 7714	Francisco J. Barba,Gang Liu,Jianjun Zhou,et al. The Addition of alpha-cyclodextrin and gamma-cyclodextrin Affect Quality of Dough and Prebaked Bread During Frozen Storage.[J]. Foods (Basel, Switzerland),2019,8(5):174-.
APA	Francisco J. Barba.,Gang Liu.,Jianjun Zhou.,Qingyun Lyu.,Shensheng Xiao.,...&Yuan Ke.(2019).The Addition of alpha-cyclodextrin and gamma-cyclodextrin Affect Quality of Dough and Prebaked Bread During Frozen Storage..Foods (Basel, Switzerland),8(5),174-.
MLA	Francisco J. Barba,et al."The Addition of alpha-cyclodextrin and gamma-cyclodextrin Affect Quality of Dough and Prebaked Bread During Frozen Storage.".Foods (Basel, Switzerland) 8.5(2019):174-.

个性服务

查看访问统计

相关权益政策

暂无数据

收藏/分享

除非特别说明，本系统中所有内容都受版权保护，并保留所有权利。