FOOD SCIENCE ›› 2022, Vol. 43 ›› Issue (5): 11-16.doi: 10.7506/spkx1002-6630-20210915-182
• Basic Research • Previous Articles Next Articles
YANG Yong, ZHENG Shuaishuai, AI Zhilu, PAN Zhili, LI Zhen
Published:
2022-03-28
CLC Number:
YANG Yong, ZHENG Shuaishuai, AI Zhilu, PAN Zhili, LI Zhen. Effects of Different Freezing Methods on Water State and Quality Characteristics of Non-fermented Dough[J]. FOOD SCIENCE, 2022, 43(5): 11-16.
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URL: https://www.spkx.net.cn/EN/10.7506/spkx1002-6630-20210915-182
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