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[HTML][HTML] Effect of static magnetic field on the quality of frozen bread dough

H Zhou, Y Jin, T Hong, N Yang, B Cui, X Xu, Z Jin - Lwt, 2022 - Elsevier
The magnetic field is an emerging physical method used for food preservation,
characterized by its high penetrability in food materials. The effect of a static magnetic field …
被引用次数：42 相关文章

Effect of static magnetic field on the quality of frozen bread dough.

H Zhou, Y Jin, T Hong, N Yang, B Cui, X Xu, Z Jin - 2021 - cabidigitallibrary.org
The magnetic field is an emerging physical method used for food preservation,
characterized by its high penetrability in food materials. The effect of a static magnetic field …

[引用][C] Effect of static magnetic field on the quality of frozen bread dough

H Zhou, Y Jin, T Hong, N Yang, B Cui, X Xu, Z Jin - 2022