Effect of tartary buckwheat bran powder on dough characteristic and steamed bread quality

HAN Chang, LIN Jiangtao, YUE Qinghua, SU Dongmin

Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (7) : 140-145.

PDF(1688 KB)
PDF(1688 KB)
Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (7) : 140-145. DOI: 10.13995/j.cnki.11-1802/ts.028870

Effect of tartary buckwheat bran powder on dough characteristic and steamed bread quality

    {{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}}, 2022, 48(7): 140-145 https://doi.org/10.13995/j.cnki.11-1802/ts.028870

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(1688 KB)

Accesses

Citation

Detail
Sections
Recommended
Powered by Beijing Magtech Co. Ltd,.

/

〈 〉