Improvement of Quality Properties and Shelf Life Stability of New Formulated Muffins Based on Black Rice
提高以黑米为基础的新型配方松饼的品质特性和保质期稳定性
期刊:Molecules
影响因子:4.6
doi:10.3390/molecules23113047
Croitoru, Constantin; Mureșan, Claudia; Turturică, Mihaela; Stănciuc, Nicoleta; Andronoiu, Doina Georgeta; Dumitrașcu, Loredana; Barbu, Vasilica; Enachi Ioniță, Elena; Horincar Parfene, Georgiana; Râpeanu, Gabriela