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Comparative study on composite buckwheat dough and steamed bread modified by transglutaminase and ascorbic acid
- Source :
- International Journal of Food Science & Technology. 57:1273-1282
- Publication Year :
- 2021
- Publisher :
- Wiley, 2021.
- Subjects :
- Industrial and Manufacturing Engineering
Food Science
Subjects
Details
- ISSN :
- 13652621 and 09505423
- Volume :
- 57
- Database :
- OpenAIRE
- Journal :
- International Journal of Food Science & Technology
- Accession number :
- edsair.doi...........f464545339d4038a5e2a041417213e7e
- Full Text :
- https://doi.org/10.1111/ijfs.15511