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布拉迪酵母发酵麸皮对饼干品质及风味的影响.

Authors :
丁长河
魏书音
刘倩倩
高 军
樊俊敏
Source :
Journal of Henan University of Technology Natural Science Edition; 2024, Vol. 45 Issue 2, p83-91, 9p
Publication Year :
2024

Abstract

<i>Copyright of Journal of Henan University of Technology Natural Science Edition is the property of Henan University of Technology Journal 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 :
16732383
Volume :
45
Issue :
2
Database :
Complementary Index
Journal :
Journal of Henan University of Technology Natural Science Edition
Publication Type :
Academic Journal
Accession number :
177547541
Full Text :
https://doi.org/10.16433/j.1673-2383.2024.02.010