{"title":"Barriers to the Acceptance of Bakery Products with Improved Nutrition","authors":"","doi":"10.1002/9781119387176.ch5","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":313024,"journal":{"name":"Baking Technology and Nutrition","volume":"52 1","pages":"0"},"PeriodicalIF":0.0000,"publicationDate":"2019-07-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Baking Technology and Nutrition","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.1002/9781119387176.ch5","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
求助内容：
应助结果提醒方式：
京公网安备 11010802042870号
