دورية أكاديمية
Comparison of rheological properties between Mixolab-driven dough and bread-making dough under various salt levels
| العنوان: | Comparison of rheological properties between Mixolab-driven dough and bread-making dough under various salt levels |
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| المؤلفون: | Kim, Ha Ram, Kim, Mi-Ran, Ryu, A-Reum, Bae, Ji-Eun, Choi, Yun-SangAff1, Aff3, Lee, Gwan Bok, Choi, Hee-DonAff1, IDs1006802201186w_cor7, Hong, Jung SungAff1, IDs1006802201186w_cor8 |
| المصدر: | Food Science and Biotechnology. 32(2):193-202 |
| قاعدة البيانات: | Springer Nature Journals |
Find this article in full text from Springer Verlag. 
Full Text Finder | تدمد: | 12267708 20926456 |
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| DOI: | 10.1007/s10068-022-01186-w |