Effect of different varieties of quinoa flour substitution on quality and antioxidant activity of steamed bread

doi:10.13995/j.cnki.11-1802/ts.021861

CHEN Yinhuan, YANG Xiushi, GUO Huimin, REN Guixing, LI Jincai

Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (2) : 157-164.

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Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (2) : 157-164. DOI: 10.13995/j.cnki.11-1802/ts.021861

Effect of different varieties of quinoa flour substitution on quality and antioxidant activity of steamed bread

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2020, 46(2): 157-164 https://doi.org/10.13995/j.cnki.11-1802/ts.021861

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Received	Published
2019-07-31	2020-01-25
Issue Date
2020-03-13

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