Konjac Polysaccharides Affect the Quality, Cell Structure, and Moisture Balance of Baked Bread (Englisch)
- Neue Suche nach: Liu, Dansong
- Neue Suche nach: Qu, Ping
- Neue Suche nach: Yan, Wenli
- Neue Suche nach: Ni, Xuewen
- Neue Suche nach: Corke, Harold
- Neue Suche nach: Jiang, Fatang
- Neue Suche nach: Liu, Dansong
- Neue Suche nach: Qu, Ping
- Neue Suche nach: Yan, Wenli
- Neue Suche nach: Ni, Xuewen
- Neue Suche nach: Corke, Harold
- Neue Suche nach: Jiang, Fatang
In:
Cereal Chemistry
;
91
, 6
;
610-615
;
2014
- Aufsatz (Zeitschrift) / Elektronische Ressource
-
Titel:Konjac Polysaccharides Affect the Quality, Cell Structure, and Moisture Balance of Baked Bread
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Beteiligte:Liu, Dansong ( Autor:in ) / Qu, Ping ( Autor:in ) / Yan, Wenli ( Autor:in ) / Ni, Xuewen ( Autor:in ) / Corke, Harold ( Autor:in ) / Jiang, Fatang ( Autor:in )
-
Erschienen in:Cereal Chemistry ; 91, 6 ; 610-615
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Verlag:
- Neue Suche nach: The American Association of Cereal Chemists, Inc.
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Erscheinungsdatum:01.11.2014
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Format / Umfang:6 pages
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ISSN:
-
DOI:
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Medientyp:Aufsatz (Zeitschrift)
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Format:Elektronische Ressource
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Sprache:Englisch
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Datenquelle:
Inhaltsverzeichnis – Band 91, Ausgabe 6
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