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螺旋藻粉对面团流变性质及面筋结构的影响.

Authors :
李 平
吕莹果
李雪琴
陈 洁
Source :
Shipin Kexue/ Food Science; 2023, Vol. 44 Issue 14, p63-71, 9p
Publication Year :
2023

Abstract

<i>Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department 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.</i> (Copyright applies to all Abstracts.)

Details

Language :
Chinese
ISSN :
10026630
Volume :
44
Issue :
14
Database :
Complementary Index
Journal :
Shipin Kexue/ Food Science
Publication Type :
Academic Journal
Accession number :
169857629
Full Text :
https://doi.org/10.7506/spkx1002-6630-20221016-145