Submission GuidelinesPublishing EthicsCopyright Statement Submitting Online
Home > Archive>Volume 18, Issue 1, 1999 >
PDF HTML XML Export Cite reminder
Development of Oat Cracker
DOI:
CSTR:
[cstr]
Author:
Affiliation:

Clc Number:

TS213.22

Fund Project:

  • Article
    • |
  • Figures
    • |
  • Metrics
    • |
  • Reference
    • |
  • Related
    • |
  • Cited by
    • |
  • Materials
    • |
  • Comments
    Abstract:

    The processing technology of cracker with oat flour and tailored flour (grade one) blending in certain ratio was studied,And the satifactory products were got by using the optimum ratio deteimimed by the single factor test and multifactor orthogonal expor

    Reference
    Related
    Cited by
Get Citation

Chen Hongjing. Development of Oat Cracker[J]. Journal of Food Science and Biotechnology,1999,18(1).

Copy
Share
Article Metrics
  • Abstract:
  • PDF:
  • HTML:
  • Cited by:
History
  • Received:
  • Revised:
  • Adopted:
  • Online:
  • Published:
Article QR Code

Copy Right：Editorial Board of Journal of Food Science and Biotechnology

Address：No. 1800, Lihu Avenue, Wuxi 214122, Jiangsu Province,China  PostCode：214122

Phone：0510-85913526  E-mail：xbbjb@jiangnan.edu.cn

Supported by:Beijing E-Tiller Technology Development Co., Ltd.

WeChat

Mobile website