添加经超细粉碎和微波处理的豆渣对脆饼干质量的影响

IF 0.7 Q4 FOOD SCIENCE & TECHNOLOGY
Fang Wang, V. Sukmanov, Jie Zeng
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Effect of the addition of soybean dregs treated by ultrafine grinding and microwave technology on the quality of crispy biscuits
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来源期刊
Ukrainian Food Journal
Ukrainian Food Journal FOOD SCIENCE & TECHNOLOGY-
CiteScore
1.40
自引率
20.00%
发文量
15
审稿时长
10 weeks
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