×
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
Instructions for Authors
Guidelines for author
Receive policy
Submitting template
Copyright
Peer Review
Publication Ethics
Open Access Policy
Open Access Policy
Access to Archive
Subscription
Contact Us
中文
Effects of hydrocolloids on quality of frozen potato dough and its baking characteristics
YANG Zuoqian, CHEN Xueting, WANG Man, GONG Dongxue, WEN Chengrong
Food and Fermentation Industries . 2024, (
19
): 244 -250 . DOI: 10.13995/j.cnki.11-1802/ts.037217
