Effects of recombinant lipoxygenase on the rheological properties of dough and the quality of noodles
Release time:2024-01-01Hits:
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Impact Factor:
2.43
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Affiliation of Author(s):
食品科技学院
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Journal:
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
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Co-author:
张充,张爽,别小妹,赵海珍,吕凤霞,陆兆新
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Document Code:
8noj4dba111i3ntncy9p7w3t1sjytds1
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Volume:
96
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Issue:
9
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Page Number:
3249-3255
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Translation or Not:
no
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Date of Publication:
2016-01-01
