Possibility for nutritional improvement of the "authentic milk bread" by increasing the amount of milk added
Possibility for nutritional improvement of the "authentic milk bread" by increasing the amount of milk added
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通过增加牛奶添加量，可以改善“正宗牛奶面包”的营养
DOI：
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发表时间：
2021
期刊：
影响因子：
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通讯作者：
Hidehiko Kikuchi
中科院分区：
文献类型：
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作者：
Aya Shibata;Sayaka Ichihara;Miwa Kubota;Aimi Sakata;Ayaka Shibata;Yuko Moriguchi;Kaori Harata;Takefumi Sagara;Hidehiko Kikuchi
