Buchumschlag

Effects of Rice Flour Substitution on the Structure and Processing Characteristics of Mixed Rice‐Wheat Dough

Fuente: Wiley Open Access

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Bibliographische Detailangaben
Hauptverfasser:	Xinru Gao, Chunmin Ma, Yang Yang, Xin Bian, Bing Wang, Guang Zhang, Zhipeng Chen, Na Zhang
Format:	Artículo Open Access
Veröffentlicht:	Wiley 2025
Schlagworte:	Food Bioengineering
Online-Zugang:	Acceder al recurso
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

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