The aroma compounds of Chinese steamed bread fermented with sourdough and instant dry yeast
Author:
Funder
National Thirteenth Five-Year Plan for Science & Technology Support of China
National Natural Science Support of China
Special Scientific Research Projects of Public Welfare Industry
Publisher
Elsevier BV
Subject
Biochemistry,Food Science
Reference28 articles.
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3. Aroma of wheat bread crumb;Birch;Cereal Chemistry,2014
4. Effect of sourdough fermentation on the quality of Chinese northern-style steamed breads;Chao;Journal of Cereal Science,2012
5. Yeast diversity of sourdoughs and associated metabolic properties and functionalities;De;International Journal of Food Microbiology,2016
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