The effects of thermal processing on the functionality of three types of seaweed fortified bread data set
收藏Mendeley Data2024-03-27 更新2024-06-27 收录
下载链接：
https://figshare.com/articles/dataset/_b_The_effects_of_thermal_processing_on_the_functionality_of_three_types_of_seaweed_fortified_bread_data_set_b_/25342840
下载链接
链接失效反馈官方服务：
资源简介：
A dataset for two different thermal treatments on 3 varieties of seaweed being incorporated into a bread system, including texture bake loss and shelf life.
本数据集采集了三种海藻品种经两种不同热处理后添加至面包体系中的相关实验数据，涵盖烘焙质地损失与货架期两项指标。
创建时间：
2024-03-07
