Effect of sugar substitues on wheat dough rheology

被引：0
|
作者：
Stefan, Elena-Madalina [1 ]
Voicu, Gheorghe [1 ]
Constantin, Gabriel-Alexandru [1 ]
Munteanu, Gabriela-Mariana [1 ]
Ipate, George [1 ]
机构：
[1] University Politehnica Bucharest, Faculty of Biotechnical Systems Engineering, Splaiul Independenței 313, Bucharest, Romania
来源：
Scientific Study and Research: Chemistry and Chemical Engineering, Biotechnology, Food Industry | 2019年 / 20卷 / 02期
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18;
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页码：313 / 320
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