Effect of flour extraction rate on characteristics of wheat flour and quality of steamed bread

LIN Jiangtao, CHENG Mengli, GU Yujuan

Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (13) : 226-231.

PDF(1647 KB)
PDF(1647 KB)
Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (13) : 226-231. DOI: 10.13995/j.cnki.11-1802/ts.025620

Effect of flour extraction rate on characteristics of wheat flour and quality of steamed bread

    {{javascript:window.custom_author_en_index=0;}}
  • {{article.zuoZhe_EN}}
Author information +
History +

HeighLight

{{article.keyPoints_en}}

Abstract

{{article.zhaiyao_en}}

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(13): 226-231 https://doi.org/10.13995/j.cnki.11-1802/ts.025620

References

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

References

{{article.reference}}

Funding

RIGHTS & PERMISSIONS

{{article.copyrightStatement_en}}
{{article.copyrightLicense_en}}
PDF(1647 KB)

Accesses

Citation

Detail
Sections
Recommended
Copyright © Food and Fermentation Industries, All Rights Reserved.
Powered by Beijing Magtech Co. Ltd,.

/

〈 〉