Quality and microbial properties of symbiotic bread produced by straight dough and frozen part-baking methods
出版年份 2018 全文链接
标题
Quality and microbial properties of symbiotic bread produced by straight dough and frozen part-baking methods
作者
关键词
-
出版物
JOURNAL OF TEXTURE STUDIES
Volume -, Issue -, Pages -
出版商
Wiley
发表日期
2018-12-22
DOI
10.1111/jtxs.12386
参考文献
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