المؤلفون: WANG Li-ping, WU Yuan-ning, LI Xiao-ning, TAN Bin

المصدر: Liang you shipin ke-ji, Vol 31, Iss 5, Pp 73-82 (2023)

مصطلحات موضوعية: freezing temperature, frozen whole wheat steamed buns, re-steaming quality, component properties, protein secondary structure, microstructure, Food processing and manufacture, TP368-456, Nutrition. Foods and food supply, TX341-641

وصف الملف: electronic resource

Relation: http://lyspkj.ijournal.cn/lyspkj/article/abstract/20230512; https://doaj.org/toc/1007-7561

URL الوصول: https://doaj.org/article/ee23d0b560d14636af46bf5c3a90e439