1. 乳酸菌发酵对空心面条品质的影响.
- Author
-
王文琪, 王志强, 沈海军, 王爱红, and 黄玉军
- Subjects
NUCLEAR magnetic resonance ,LACTIC acid bacteria ,FOOD texture ,NUTRITION ,FERMENTATION - Abstract
Copyright of Food & Fermentation Industries is the property of Food & Fermentation Industries and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)
- Published
- 2023
- Full Text
- View/download PDF