Selectively hydrolyzed soy protein as an efficient quality improver for steamed bread and its influence on dough components
Release time:2024-01-02Hits:
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Impact Factor:
8.795
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Impact Factor:
8.795
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Affiliation of Author(s):
食品科技学院
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Affiliation of Author(s):
食品科技学院
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Journal:
FOOD CHEMISTRY
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Journal:
FOOD CHEMISTRY
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Co-author:
李伟伟,曹文慧,王沛,李建林,张秋婷,严燕
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Co-author:
李伟伟,曹文慧,王沛,李建林,张秋婷,严燕
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Correspondence Author:
WP
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Correspondence Author:
WP
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Document Code:
qusnnlg8ckzaegfhh0rmu07flxtexizo
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Document Code:
qusnnlg8ckzaegfhh0rmu07flxtexizo
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Volume:
359
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Volume:
359
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Issue:
359
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Issue:
359
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Page Number:
-
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Page Number:
-
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Translation or Not:
no
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Translation or Not:
no
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Date of Publication:
2021-01-01
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Date of Publication:
2021-01-01
