Effects of yeast, carboxymethylcellulose, yoghurt, transglutaminase and cyclodextrinase on mixing properties of oat dough.
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Effects of yeast, carboxymethylcellulose, yoghurt, transglutaminase and cyclodextrinase on mixing properties of oat dough.
description
2015 nî lūn-bûn
@nan
2015年の論文
@ja
2015年論文
@yue
2015年論文
@zh-hant
2015年論文
@zh-hk
2015年論文
@zh-mo
2015年論文
@zh-tw
2015年论文
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2015年论文
@zh
2015年论文
@zh-cn
name
Effects of yeast, carboxymethy ...... ixing properties of oat dough.
@ast
Effects of yeast, carboxymethy ...... ixing properties of oat dough.
@en
type
label
Effects of yeast, carboxymethy ...... ixing properties of oat dough.
@ast
Effects of yeast, carboxymethy ...... ixing properties of oat dough.
@en
prefLabel
Effects of yeast, carboxymethy ...... ixing properties of oat dough.
@ast
Effects of yeast, carboxymethy ...... ixing properties of oat dough.
@en
P2860
P1476
Effects of yeast, carboxymethy ...... mixing properties of oat dough
@en
P2093
Patrick Hermaan Nitcheu Ngemakwe
P2860
P2888
P304
P356
10.1007/S13197-015-1776-5
P577
2015-03-08T00:00:00Z