FOOD SCIENCE ›› 2022, Vol. 43 ›› Issue (18): 55-61.doi: 10.7506/spkx1002-6630-20211112-155
• Food Chemistry • Previous Articles
QIU Chenggong, DING Shuaijie, LI Xian’ai, WANG Xiaoyun, WANG Deping, MA Xuemei, LIU Xiaolu, FAN Xing, YUAN Yuhan, FENG Bingsen, WANG Liang
Published:
2022-09-28
CLC Number:
QIU Chenggong, DING Shuaijie, LI Xian’ai, WANG Xiaoyun, WANG Deping, MA Xuemei, LIU Xiaolu, FAN Xing, YUAN Yuhan, FENG Bingsen, WANG Liang. Effect of Whole Wheat Flour on the Quality of Oil Naan Dough[J]. FOOD SCIENCE, 2022, 43(18): 55-61.
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URL: https://www.spkx.net.cn/EN/10.7506/spkx1002-6630-20211112-155
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