| 题名 | Effect of Saline Organic Acid Solutions Applied During Wheat Tempering on Flour Functionality | | 作者 | Luis Sabillón, Andréia Bianchini, Jayne Stratton, and Devin J. Rose | | 杂志 | Cereal Chemistry Journal | | 年|卷|期 | 2017, 94, 3 | | 页码 | 502-507 | | 链接 | https://doi.org/10.1094/CCHEM-07-16-0197-R |
本帖最后由 exebooks 于 2017-5-30 16:10 编辑
| 
发表于 2017-5-30 13:43:17
淘帖
收藏
顶
踩
