The effect of peeling rate on the quality of highland barley powder and the  characteristics of dough

doi:10.13995/j.cnki.11-1802/ts.025266

PDF(1470 KB)

Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (5) : 133-137. DOI: 10.13995/j.cnki.11-1802/ts.025266

The effect of peeling rate on the quality of highland barley powder and the characteristics of dough

{{article.zuoZhe_EN}}

Author information +

History +

HeighLight

Abstract

Key words

QR code of this article

Cite this article

EndNote

Ris (Procite)

Bibtex

Download Citations

{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2021, 47(5): 133-137 https://doi.org/10.13995/j.cnki.11-1802/ts.025266

References

List( Publishing order | Descend order by publishing year | Descend order by cited within ) Chart analysis

References

Funding

RIGHTS & PERMISSIONS

PDF(1470 KB)

Accesses

Citation

Detail

Sections

Recommended

Received	Revised
2020-08-05	2020-09-02
Issue Date
2021-03-31

Please choose a citation manager

Content to export