Development of a Novel Fermented Food Made with Germinated Soybean Flour and Rheological Properties during Dough Fermentation.
Development of a Novel Fermented Food Made with Germinated Soybean Flour and Rheological Properties during Dough Fermentation.
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发芽大豆粉新型发酵食品的开发及其面团发酵过程中的流变特性。
DOI：
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发表时间：
2016
期刊：
影响因子：
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通讯作者：
Keiko Fujii
中科院分区：
文献类型：
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作者：
Michiko Tsuji;Keiko Fujii
