添加剂淀粉面糊对米面包面糊流变特性影响的揉制历史

IF 0.7 4区 农林科学 Q4 FOOD SCIENCE & TECHNOLOGY
Marin Abiko, T. Koda, H. Yano, Naoko Fujita, A. Nishioka
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引用次数: 0

摘要

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Kneading history of additive starch batter affecting rheological properties of rice bread batter
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来源期刊
Food Science and Technology Research
Food Science and Technology Research 工程技术-食品科技
CiteScore
1.40
自引率
0.00%
发文量
53
审稿时长
1.9 months
期刊介绍: ''Food Science and Technology Research'', published by the Japanese Society for Food Science and Technology, features reviews as well as original and technical articles on basic and applied food research.
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