Optimization of composite improver for <i>Lycium barbarum</i> bread and evaluation of its multiple quality variables

doi:10.13995/j.cnki.11-1802/ts.019270

Optimization of composite improver for Lycium barbarum bread and evaluation of its multiple quality variables

ZHANG Huaiyu, SHEN Shishuang, ZHANG Hao, Lin Qin, XIANG Aiyuan, PU Xiaoju, WANG Junjie

Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (13) : 232-241.

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Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (13) : 232-241. DOI: 10.13995/j.cnki.11-1802/ts.019270

Optimization of composite improver for Lycium barbarum bread and evaluation of its multiple quality variables

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2019, 45(13): 232-241 https://doi.org/10.13995/j.cnki.11-1802/ts.019270

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Received	Published
2018-11-07	2019-07-15
Issue Date
2019-07-28

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