适宜的静置时间对面包品质的改善

适宜的静置时间对面包品质的改善

Food and Fermentation Industries ›› 2002, Vol. 28 ›› Issue (10) : 84.

PDF(142 KB)

PDF(142 KB)

Food and Fermentation Industries ›› 2002, Vol. 28 ›› Issue (10) : 84.

{{article.zuoZhe_EN}}

Author information +

History +

HeighLight

{{article.keyPoints_en}}

Abstract

{{article.zhaiyao_en}}

Key words

QR code of this article

Cite this article

Download Citations

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(142 KB)

Accesses

Citation

Detail

Sections

Recommended

/

〈

〉