{"title":"低GI青稞复合馒头配方工艺优化及其品质分析","authors":"金慧敏 | 党斌 | 张文刚 | 张杰 | 杨希娟 | 马萍 | 刘煜","doi":"10.13901/j.cnki.qhwxxbzk.2022.02.004","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":60060,"journal":{"name":"青海大学学报","volume":"1 1","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2022-04-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"青海大学学报","FirstCategoryId":"1089","ListUrlMain":"https://doi.org/10.13901/j.cnki.qhwxxbzk.2022.02.004","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
引用次数: 0