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About this Agricultural and Biological Sciences article
Effect of Ingredients on the Quality of Gluten-free Steamed Bread Based on Potato Flour by Liu, Xingli; Mu, Taihua; Sun, Hongnan; Zhang, Miao; Chen, Jingwang; Fauconnier, Marie Laure is a Agricultural and Biological Sciences article available to read on EtoBox.
It is typically read by researchers, students, and practitioners in Agricultural and Biological Sciences.
- Author
- Liu, Xingli; Mu, Taihua; Sun, Hongnan; Zhang, Miao; Chen, Jingwang; Fauconnier, Marie Laure
- Publisher
- Springer-Verlag; Springer India; Springer Science and Business Media LLC; Society for Mining, Metallurgy and Exploration Inc. (ISSN 0022-1155)
- Published
- 2019
- Field
- Agricultural and Biological Sciences (Life Sciences)