论文信息 - Relationship between Dough Properties and Baking Performance of Panned Bread: The Function of Maltodextrins and Natural Gums - 字舞流文

Relationship between Dough Properties and Baking Performance of Panned Bread: The Function of Maltodextrins and Natural Gums

G. Shamlan | S. Hussain | A. Mohamed | M. Alamri | M. A. Ibraheem | A. A. Qasem | N. Alqahtani | Abdulmajeed A. AbuDujayn | Abdulmajeed A AbuDujayn