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Journal description
All volumes of the corresponding journal
All issues of the corresponding volume
All articles of the corresponding issues
Details for article 6 of 13 found articles
| Title: |
Effect of improved extrusion cooking technology modified buckwheat flour on whole buckwheat dough and noodle quality |
| Author: |
Gao, Li Cheng, Weiwei Fu, Meixia Wu, Di Tang, Xiaozhi |
| Appeared in: |
Food structure |
| Paging: | Volume 31 () nr. C pages p. |
| Year: |
2022 |
| Contents: | |
| Publisher: |
Elsevier Ltd |
| Source file: |
Elektronische Wetenschappelijke Tijdschriften |
Details for article 6 of 13 found articles
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