Document is current

Any future updates will be listed below

Effects of α-amylase and wheatgrass supplement on fermentation process, textural, antioxidant and sensory properties of steamed white honeycomb cakes

Crossref DOI link: https://doi.org/10.1007/s11694-021-00858-1

Published Online: 2021-03-09

Published Print: 2021-06

Update policy: https://doi.org/10.1007/springer_crossmark_policy

About CrossMark