Effects of grinding on main components and dough quality of grains

doi:10.13995/j.cnki.11-1802/ts.018728

DUAN Jiaojiao, QIN Xiaoli, JIN Jianbo, YE Zhengrong, YI Chuanhu, LIU Xiong

Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (11) : 274-279.

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Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (11) : 274-279. DOI: 10.13995/j.cnki.11-1802/ts.018728

Effects of grinding on main components and dough quality of grains

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2019, 45(11): 274-279 https://doi.org/10.13995/j.cnki.11-1802/ts.018728

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Received	Published
2018-09-09	2019-06-15
Issue Date
2019-07-08

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