Effect of L-ascorbic acid on the rheological properties of wheat flour-water dough
Search this article
Journal
-
- Cereal Chem.
-
Cereal Chem. 74 647-650, 1997
- Tweet
Details 詳細情報について
-
- CRID
- 1573950400573224064
-
- NII Article ID
- 80009906186
-
- NII Book ID
- AA00600706
-
- Data Source
-
- CiNii Articles