Evaluation of microtextural properties of sourdough wheat bread obtained from optimized formulation using scanning electron microscopy and image analysis during shelf life.
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Evaluation of microtextural properties of sourdough wheat bread obtained from optimized formulation using scanning electron microscopy and image analysis during shelf life.
description
2017 nî lūn-bûn
@nan
2017年の論文
@ja
2017年学术文章
@wuu
2017年学术文章
@zh-cn
2017年学术文章
@zh-hans
2017年学术文章
@zh-my
2017年学术文章
@zh-sg
2017年學術文章
@yue
2017年學術文章
@zh
2017年學術文章
@zh-hant
name
Evaluation of microtextural pr ...... ge analysis during shelf life.
@en
Evaluation of microtextural pr ...... ge analysis during shelf life.
@nl
type
label
Evaluation of microtextural pr ...... ge analysis during shelf life.
@en
Evaluation of microtextural pr ...... ge analysis during shelf life.
@nl
prefLabel
Evaluation of microtextural pr ...... ge analysis during shelf life.
@en
Evaluation of microtextural pr ...... ge analysis during shelf life.
@nl
P2860
P1476
Evaluation of microtextural pr ...... age analysis during shelf life
@en
P2093
P2860
P2888
P356
10.1007/S13197-017-2823-1
P577
2017-11-01T00:00:00Z