Effects of Chlorella on the quality of highland barley bread and its antioxidant properties

WANG Baobei; QIU Yinghui; CHEN Wenxuan; DAI Ziwei

doi:10.13995/j.cnki.11-1802/ts.021449

Effects of Chlorella on the quality of highland barley bread and its antioxidant properties

WANG Baobei, QIU Yinghui, CHEN Wenxuan, DAI Ziwei

Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (23) : 157-162.

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Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (23) : 157-162. DOI: 10.13995/j.cnki.11-1802/ts.021449

Effects of Chlorella on the quality of highland barley bread and its antioxidant properties

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2019, 45(23): 157-162 https://doi.org/10.13995/j.cnki.11-1802/ts.021449

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Received	Published
2019-06-23	2019-12-15
Issue Date
2020-02-11

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