Effect of Wheat Bran on Dough Rheology and Final Quality of Chinese Steamed Bread
Release time:2024-12-09
Hits:
- Impact Factor:
- 2.0
- DOI number:
- 10.1094/CCHEM-09-16-0234-R
- Journal:
- Cereal chemistry
- Indexed by:
- SCI
- Document Code:
- 000400976200033
- Discipline:
- Engineering
- First-Level Discipline:
- Food Science and Engineering
- Document Type:
- Journal Article
- Volume:
- 94
- Issue:
- 3
- Page Number:
- 581-587
- Number of Words:
- 6000
- ISSN No.:
- 0009-0352
- Translation or Not:
- no
- Date of Publication:
- 2017-05-09
- Included Journals:
- SCI
Attachments: