SCIENCE AND TECHNOLOGY OF CEREALS, OILS AND FOODS

The Key Magazine of China Science and Technology
Included by EBSCO Research Database
Chemical Abstracts (CA)
Food Science and Technology Abstract (FSTA)
Japan Science and Technology Agency (Chinese Bibliographic Database) (JSTChina)
Ulrich's Periodicals Directory (UPD)

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)