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Journal description
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Details for article 32 of 112 found articles
| Title: |
Effect of dough kneading time on Chinese steamed bread quality and volatile compounds |
| Author: |
Xi, Jinzhong Zhao, Qiyan Xu, Dan Jin, Yamei Wu, Fengfeng Xu, Xueming |
| Appeared in: |
Food bioscience |
| Paging: | Volume 43 () nr. C pages p. |
| Year: |
2021 |
| Contents: | |
| Publisher: |
Elsevier Ltd |
| Source file: |
Elektronische Wetenschappelijke Tijdschriften |
Details for article 32 of 112 found articles
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