Color change of caramel malt during roasting process at three lowroast temperatures

HAO Junguang, MO Xiaodan, CHEN Jing, QIU Yanxing

Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (13) : 160-165.

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Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (13) : 160-165. DOI: 10.13995/j.cnki.11-1802/ts.023714

Color change of caramel malt during roasting process at three lowroast temperatures

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2020, 46(13): 160-165 https://doi.org/10.13995/j.cnki.11-1802/ts.023714

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