Effect of Arabinoxylan Extracted by Two Methods on Properties of Wheat Dough and Quality of Chinese Steamed Bread

被引：0
|
作者：
Chen, Jie [1 ]
Tian, Beibei [1 ]
机构：
[1] College of Food Science and Technology, Henan University of Technology, Zhengzhou,450001, China
来源：
Shipin Kexue/Food Science | 2018年 / 39卷 / 10期
关键词：
Compendex;
D O I：
10.7506/spkx1002-6630-201810011
中图分类号：
学科分类号：
摘要：
Scanning electron microscopy
引用
收藏
页码：65 / 70
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