SCIENCE AND TECHNOLOGY OF CEREALS, OILS AND FOODS

The Key Magazine of China Science and Technology
Included by EBSCO Research Database
Chemical Abstracts (CA)

Archive > Volume 30 Issue 2 > 2022,30(2):41-49 Prev Next

Special Topic

Effect of β-glucanase on Properties and Protein Structure of Dough with a High Oat Flour Content(Online First, Recommended Article)