The role of gluten proteins in production and quality of a yeast leavened sugar and fat rich wheat based food model system – 2. Impact of redox agents

出版年份 2015 全文链接

标题

作者

关键词

出版物

FOOD RESEARCH INTERNATIONAL

Volume 67, Issue -, Pages 169-174

出版商

Elsevier BV

发表日期

2014-11-18

DOI

10.1016/j.foodres.2014.11.014

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FOOD RESEARCH INTERNATIONAL

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