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Journal description
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Details for article 66 of 109 found articles
| Title: |
Moderate addition of B-type starch granules improves the rheological properties of wheat dough |
| Author: |
Guo, Lei Wang, Qingru Chen, Heng Wu, Daying Dai, Cuican Chen, Yifei Ma, Yanrong Wang, Zhonghua Li, Hongxia Cao, Xinyou Gao, Xin |
| Appeared in: |
Food research international |
| Paging: | Volume 160 () nr. C pages p. |
| Year: |
2022 |
| Contents: | |
| Publisher: |
Elsevier Ltd |
| Source file: |
Elektronische Wetenschappelijke Tijdschriften |
Details for article 66 of 109 found articles
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