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资源简介：
Data for Publication in Food, MDPI
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创建时间：
2025-09-04
相关数据集
Data used in the article ‘Effect of fat replacement with HPMC and lecithin stabilised nanoemulsion on the physical characteristics and sensory attributes of short dough biscuits’
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There are the content of the medium and long chain fatty acids (ng/mg) in egg yolk and amino acids (mg/mL) in egg white
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Effect of glucose oxidase addition on the textural characteristics of wheat-maize dough and bread
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KUALITAS KIMIAWI DAN SENSORIS KECAP BERBAHAN BAKU KEONG SAWAH
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