{"title":"以大米蛋白水解产物为减筋剂的酥性饼干配方优化研究","authors":"季文彤 | 童慕贤 | 王乃富","doi":"10.16377/j.cnki.issn1007-7731.2021.23.054","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":63657,"journal":{"name":"安徽农学通报","volume":"1 1","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2021-12-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"安徽农学通报","FirstCategoryId":"1091","ListUrlMain":"https://doi.org/10.16377/j.cnki.issn1007-7731.2021.23.054","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
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