Work

Effect of different kinds of food gel on baking properties of bread

Year: 2015

Type: article

Source: Science and Technology of Cereals,oils and Foods

Author: LI Ke-chan

Language: English

Topic: Polysaccharides Composition and Applications

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W2389706190

FWCI:

Cites:

Cited by:

Related to: 10