论文题目：Effects of quality improvers and oat sourdough on viscoelasticity of oat dough

论文概要：Effects of quality improvers and oat sourdough on viscoelasticity of oat dough

论文类型：*

第一作者：陈红兵

通讯作者：陈红兵

参与作者：陈红兵

发表期刊名称：Shipin Kexue/Food Science

收录情况：*

期刊分区（SCI为中科院分区）：*

影响因子：*

发表日期：2016

卷、期、页：37

ISSN号：*

关键字：Effects of quality improvers and oat sourdough on viscoelasticity of oat dough

摘要：Effects of quality improvers and oat sourdough on viscoelasticity of oat dough