Effects of Sourdough Addition on the Quality and Shelf Life of Chinese Steamed Bread
作者: Di CHENJinshui WANGFeng JIAChangfu ZHANG
刊名: Grain & Oil Science and Technology, 2018, Vol.1 (2), pp.85-90
来源数据库: Elsevier Journal
DOI: 10.3724/SP.J.1447.GOST.2018.18019
全文获取路径: Elsevier  (合作)
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关键词翻译
关键词翻译
  • Chinese 汉语