View in EDS HTML Full Text PDF Full Text

Effects of Layering Milling Technology on Dough Properties of Highland Barley and Bread Qualities.

Saved in:
Bibliographic Details
Title: Effects of Layering Milling Technology on Dough Properties of Highland Barley and Bread Qualities.
Authors: Tian, Shuangqi1,2,3 (AUTHOR), Lu, Jing4 (AUTHOR), Zhang, Yan2 (AUTHOR), Chen, Zhicheng1,2,3 (AUTHOR)
Source: Journal of Chemistry. 8/30/2023, p1-9. 9p.
Database: Academic Search Ultimate
Full text is not displayed to guests.
FullText Links:
  – Type: pdflink
Text:
  Availability: 1
Header DbId: asn
DbLabel: Academic Search Ultimate
An: 171328174
AccessLevel: 2
PubType: Academic Journal
PubTypeId: academicJournal
PreciseRelevancyScore: 0
IllustrationInfo
Items – Name: Title
  Label: Title
  Group: Ti
  Data: Effects of Layering Milling Technology on Dough Properties of Highland Barley and Bread Qualities.
– Name: Author
  Label: Authors
  Group: Au
  Data: <searchLink fieldCode="AR" term="%22Tian%2C+Shuangqi%22">Tian, Shuangqi</searchLink><relatesTo>1,2,3</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Lu%2C+Jing%22">Lu, Jing</searchLink><relatesTo>4</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Zhang%2C+Yan%22">Zhang, Yan</searchLink><relatesTo>2</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Chen%2C+Zhicheng%22">Chen, Zhicheng</searchLink><relatesTo>1,2,3</relatesTo> (AUTHOR)
– Name: TitleSource
  Label: Source
  Group: Src
  Data: <searchLink fieldCode="JN" term="%22Journal+of+Chemistry%22">Journal of Chemistry</searchLink>. 8/30/2023, p1-9. 9p.
PLink https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&db=asn&AN=171328174
RecordInfo BibRecord:
  BibEntity:
    Identifiers:
      – Type: doi
        Value: 10.1155/2023/5547085
    Languages:
      – Code: eng
        Text: English
    PhysicalDescription:
      Pagination:
        PageCount: 9
        StartPage: 1
    Titles:
      – TitleFull: Effects of Layering Milling Technology on Dough Properties of Highland Barley and Bread Qualities.
        Type: main
  BibRelationships:
    HasContributorRelationships:
      – PersonEntity:
          Name:
            NameFull: Tian, Shuangqi
      – PersonEntity:
          Name:
            NameFull: Lu, Jing
      – PersonEntity:
          Name:
            NameFull: Zhang, Yan
      – PersonEntity:
          Name:
            NameFull: Chen, Zhicheng
    IsPartOfRelationships:
      – BibEntity:
          Dates:
            – D: 30
              M: 08
              Text: 8/30/2023
              Type: published
              Y: 2023
          Identifiers:
            – Type: issn-print
              Value: 20909063
          Titles:
            – TitleFull: Journal of Chemistry
              Type: main
ResultId 1