Influence of addition and proportion of blueberry wine residue on dough characteristics

IF 2.1 4区农林科学

Cyta-Journal of Food Pub Date : 2023-05-10 DOI:10.1080/19476337.2023.2210191

Li-Na Liu, Hong-Jia Lu, Wen-Lin Zhang

引用次数: 0

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蓝莓酒渣添加量及配比对面团特性的影响

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

Cyta-Journal of Food FOOD SCIENCE & TECHNOLOGY-

CiteScore

4.40

自引率

0.00%

发文量

期刊介绍： CyTA – Journal of Food is an Open Access journal that publishes original peer-reviewed research papers dealing with a wide range of subjects which are essential to the food scientist and technologist. Topics include: chemical analysis of food; additives and toxins in food; sensory, nutritional and physiological aspects of food; food microbiology and biotechnology; changes during the processing and storage of foods; effect of the use of agrochemicals in foods; quality control in food; and food engineering and technology.