Study on Anti-browning and Stability of Fast-dissolving Instant Chinese Chestnut Powder

Food and Fermentation Industries ›› 2004, Vol. 30 ›› Issue (4) : 141.

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PDF(127 KB)
Food and Fermentation Industries ›› 2004, Vol. 30 ›› Issue (4) : 141.

Study on Anti-browning and Stability of Fast-dissolving Instant Chinese Chestnut Powder

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2004, 30(4): 141

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