Effect of FOs-hydroxypropyl-β-cyclodextrin on the quality of flour products

doi:10.13995/j.cnki.11-1802/ts.026966

YANG Mei, YU Tianyuan, HUANG Yifan, LI Mengyue, GONG Bingye, CHEN Xiaodong, WANG Dujun, SHANG Yueling, YU Xiaohong

Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (2) : 168-175.

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Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (2) : 168-175. DOI: 10.13995/j.cnki.11-1802/ts.026966

Effect of FOs-hydroxypropyl-β-cyclodextrin on the quality of flour products

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2022, 48(2): 168-175 https://doi.org/10.13995/j.cnki.11-1802/ts.026966

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Received	Revised	Published
2021-02-02	2021-04-27	2022-01-25
Issue Date
2022-02-28

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