This is a demo store. No orders will be fulfilled.

 
Call +1 (833) 552-7181 or Contact us
Toggle Nav
My Cart
Search
Advanced Search
Menu
Account
Settings
྾

Effect of high temperature high pressure-acidic solution treated Auricularia auricula on the rheological property and structure of wheat flour dough

LWT-FOOD SCIENCE AND TECHNOLOGY [2021]
Hongxiu Fan, Hongcheng Liu, Yuetong Chen, Bingyu Chen, Dawei Wang, Shanshan Zhang, Tingting Liu, Yanrong Zhang
[10.1016/j.lwt.2021.112180]
MATERIALS

Shall we send you a message when we have discounts available?

Remind me later

Thank you! Please check your email inbox to confirm.

Oops! Notifications are disabled.

Privacy Policy Website Terms of Use Return policy Terms and Conditions of Sale Cookie Policy Sales Policy
Products are chemical reagents for research use only and are not intended for human use. We do not sell to patients.
Copyright © 2023-present Aladdin Scientific Corp . All rights reserved.