Effect of compound enzyme preparation and propylene glycol alginate on the quality of quinoa bread

LIU Yingnan, SHANG Shan, JIANG Pengfei, FU Baoshang, WEN Chengrong, GAO Tong, FENG Dingding, QI Libo

Food and Fermentation Industries ›› 2024, Vol. 50 ›› Issue (23) : 95-105.

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Food and Fermentation Industries ›› 2024, Vol. 50 ›› Issue (23) : 95-105. DOI: 10.13995/j.cnki.11-1802/ts.038277

Effect of compound enzyme preparation and propylene glycol alginate on the quality of quinoa bread

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2024, 50(23): 95-105 https://doi.org/10.13995/j.cnki.11-1802/ts.038277

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