Effects of heterotrophic Euglena gracilis powder on dough microstructure, rheological properties, texture, and nutritional composition of steamed bread
Date:2024-12-18 clicks:
Affiliation of Author(s):食品科学与工程学院
Journal:FOOD CHEMISTRY-X
Co-author:蔡艺菲,徐艳,韦笑,杨正飞,尹永祺,wakisaka m,方维明
First Author:ZJY
Correspondence Author:朱江煜
Volume:23
ISSN No.:2590-1575
Translation or Not:no
Date of Publication:2024-01-01