{"title":"低钠盐诱导面团中面筋蛋白聚集特性及对面条加工品质的影响研究","authors":"王小花","doi":"10.27791/d.cnki.ghegy.2023.000003","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":62608,"journal":{"name":"河南工业大学学报(社会科学版)","volume":"1 1","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"河南工业大学学报(社会科学版)","FirstCategoryId":"1087","ListUrlMain":"https://doi.org/10.27791/d.cnki.ghegy.2023.000003","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
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