Submission GuidelinesPublishing EthicsCopyright Statement Submitting Online
Home > Archive>Volume 8, Issue 3, 1989 >
PDF HTML XML Export Cite reminder
A Study on the Quality Requirements for Cake Flour
DOI:
CSTR:
Author:
Affiliation:

Clc Number:

Fund Project:

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

    Having investigated various quality factors of domlstic wheat flour, which affect the quality of Su-type Xingrensu and sponge cake, it is found that the quality and quantity of gluten of flour have an important effect on the baking quality of above two ki

    Reference
    Related
    Cited by
Get Citation

Lin Ren Cai Suizhi Zhou Huiming Han Ruimin. A Study on the Quality Requirements for Cake Flour[J]. Journal of Food Science and Biotechnology,1989,8(3).

Copy
Related Videos

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