Effect of magnesium salts addition on white wheat flour dough rheological properties

被引：1
|
作者：
Codina, Georgiana Gabriela [1 ]
Zaharia, Dumitru [2 ]
Ropciuc, Sorina [1 ]
Dabija, Adriana [1 ]
机构：
[1] Stefan Cel Mare Univ, Fac Food Engn, Suceava, Romania
[2] SC Dizing SRL Brusturi, Neamt, Romania
来源：
JOURNAL OF BIOTECHNOLOGY | 2017年 / 256卷
关键词：
D O I：
10.1016/j.jbiotec.2017.06.1042
中图分类号：
Q81 [生物工程学（生物技术）]; Q93 [微生物学];
学科分类号：
071005 ; 0836 ; 090102 ; 100705 ;
摘要：
引用
收藏
页码：S71 / S71
页数：1
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