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	The Addition of α-cyclodextrin and γ-cyclodextrin Affect Quality of Dough and Prebaked Bread During Frozen Storage
	Francisco J. Barba; Gang Liu; Jianjun Zhou; Qingyun Lyu; Shensheng Xiao; Wenping Ding; Xianqin Hu; Xinguang Qin; Xuedong Wang; Yuan Ke
刊名	Foods
	2019
卷号	8期号:5页码:174-
关键词	cyclodextrin prebaked bread texture mixolab DSC
DOI	10.3390/foods8050174
URL标识	查看原文
内容类型	期刊论文
URI标识	http://www.corc.org.cn/handle/1471x/5593152
专题	武汉轻工大学
作者单位	Authors to whom correspondence should be addressed.
推荐引用方式 GB/T 7714	Francisco J. Barba,Gang Liu,Jianjun Zhou,et al. The Addition of α-cyclodextrin and γ-cyclodextrin Affect Quality of Dough and Prebaked Bread During Frozen Storage[J]. Foods,2019,8(5):174-.
APA	Francisco J. Barba.,Gang Liu.,Jianjun Zhou.,Qingyun Lyu.,Shensheng Xiao.,...&Yuan Ke.(2019).The Addition of α-cyclodextrin and γ-cyclodextrin Affect Quality of Dough and Prebaked Bread During Frozen Storage.Foods,8(5),174-.
MLA	Francisco J. Barba,et al."The Addition of α-cyclodextrin and γ-cyclodextrin Affect Quality of Dough and Prebaked Bread During Frozen Storage".Foods 8.5(2019):174-.

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