×
模态框(Modal)标题
在这里添加一些文本
Close
Close
Submit
Cancel
Confirm
×
模态框(Modal)标题
×
Toggle navigation
Home
About Journal
About Journal
Editorial Board
Editor-in-chief
Guidelines for Authors
Guidelines for Authors
Instruction for Authors
Pubication Ethics
Contact Us
中文
The effect of different kinds of potatoes on potato-wheat dough rheological and quality of steamed bun
SUN Wei-si,ZHANG Ren-tang,QIAO Xu-guang
Food and Fermentation Industries . 2017, (
2
): 95 .