Author:
Pan Haibo,Xu Xinlei,Qian Ziqi,Cheng Huan,Shen Xuemin,Chen Shiguo,Ye Xingqian
Funder
National Natural Science Foundation of China
Subject
General Chemical Engineering,General Chemistry,Food Science
Reference49 articles.
1. The Technology of cake making;Bennion,1997
2. 15 - bread and other bakery products;Cauvain,2016
3. Bakery food manufacture and quality: Water control and effects;Cauvain,2008
4. Water structure and science;Chaplin,2015
5. Preparation of a novel emulsifier by self-assembling of proanthocyanidins from Chinese bayberry (Myrica rubra Sieb. et Zucc.) leaves with gelatin;Chen;Food Chemistry,2020
Cited by
53 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献