荷叶粉对面粉理化性质及酥性饼干品质的影响. (Chinese)
- Resource Type
- Article
- Authors
- 王风雷
- Source
- Food & Machinery; 2022, Issue 11, p33-39, 7p
- Subject
- SHEARING force
BACTERIAL growth
NUTRITIONAL value
RAW materials
FOOD texture
EAST Indian lotus
POWDERS
- Language
- Chinese
- ISSN
- 10035788
Copyright of Food & Machinery is the property of Food & Machinery Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)