标题
Effect of static magnetic field on the quality of frozen bread dough
作者
关键词
Magnetic field, Frozen dough, Bread quality, Water immigration, Gluten
出版物
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 154, Issue -, Pages 112670
出版商
Elsevier BV
发表日期
2021-10-20
DOI
10.1016/j.lwt.2021.112670
参考文献
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