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Effects of green tea extract on large-deformation rheological properties of steamed bread dough and some quality attributes of steamed bread

机译：绿茶提取物对馒头面团大变形流变特性的影响及馒头的一些优质属性

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来源
《International congress on engineering and food》|2011年||共2页
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作者
Victoria K. Ananingsih; Weibiao Zhou;
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原文格式 PDF
正文语种
中图分类食品工程学、食品工艺学;
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Effects of green tea extract on large-deformation rheological properties of steamed bread dough and some quality attributes of steamed bread

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