谢翀

Associate Professor Supervisor of Master's Candidates

Impact of Different Frozen Dough Technology on the Quality and Gluten Structure of Steamed Buns

Release time:2024-01-02Hits:

Affiliation of Author(s):

食品科技学院
Journal:

FOODS
Co-author:

Yang Bailu,Zhang Yining,Yuan Jiayi,Yang Minzhen,Yang Runqiang,Gu Zhenxin,Xie Chong,Zhou Qin,Jiang Dong,Zhou Jianzhong,Wang Pei
Document Code:

2c9e868c8560b4c0018560bcb24f0020
Volume:

11
Issue:

23
Translation or Not:

no
Date of Publication:

2022-12-01