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布拉迪酵母发酵麸皮对饼干品质及风味的影响.
- 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