Effect of Hydrocolloids on Bread Quality and Rheological Properties of Dough
Year: 2013
Type: article
Source: Food Science
Author: Kun Wang
Institution: Qingdao Agricultural University
Language: English
Subfield: Nutrition and Dietetics
Field: Nursing
Domain: Health Sciences
SDG: Zero hunger
Open Access status: closed
OpenAlex ID: W2359147864