Foaming Properties of Hot-Water Extracts of Pumpkin Leaf and Chickpea and Their Effects on White Pan Bread Baking

Q4 Agricultural and Biological Sciences

Food Engineering Progress Pub Date : 2023-11-30 DOI:10.13050/foodengprog.2023.27.4.261

Hyeonmin Shin, Jihye An, Sungahm Ahn, Hee Chung, Yerim Na, Sung Ho Lee, Sung Hoon Park, JaeHwan Lee, Donghwa Chung

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南瓜叶和鹰嘴豆热水提取物的发泡特性及其对白盘面包烘焙的影响

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Food Engineering Progress Agricultural and Biological Sciences-Food Science

CiteScore

0.70

自引率

0.00%

发文量