Works by 罗睿涵

小米混合面团特性及馒头制作工艺研究.

Published in:

Food Research & Development, 2021, v. 42, n. 20, p. 63, doi. 10.12161/j.issn.1005-6521.2021.20.010

By:

• 付丽红;
• 刘璐婕;
• 张茹;
• 白凌曦;
• 罗睿涵

Publication type:

Article