Works by 蔡丽琴

酸面团的功能特性及其在豆类和碾磨副产品中应用.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 8, p. 450, doi. 10.16429/j.1009-7848.2023.08.044

By:

• 王伟军;
• 方鲁平;
• 窦志霞;
• 吕 玫;
• 蔡丽琴;
• 李延华

Publication type:

Article