A Study on Degree of Starch Gelatinization in Cakes Baked in Three Different Ovens
A Study on Degree of Starch Gelatinization in Cakes Baked in Three Different Ovens
复制标题
DOI：
10.1007/s11947-009-0210-2
复制
发表时间：
2011-10
影响因子：
5.6
通讯作者：
Ozge Sakiyan;Gulum Sumnu;S. Sahin;V. Meda;H. Koksel;Peter Chang
中科院分区：
文献类型：
--
作者：
Ozge Sakiyan;Gulum Sumnu;S. Sahin;V. Meda;H. Koksel;Peter Chang
