Effect of ratio of yeast to Jiaozi on quality of Chinese steamed bread-Reference-Cited by-同舟云学术

Effect of ratio of yeast to Jiaozi on quality of Chinese steamed bread

Published:2012 Issue: Volume:12 Page:1203-1207
ISSN:1878-0296
Container-title:Procedia Environmental Sciences
language:en
Short-container-title:Procedia Environmental Sciences

Author:

Liu Changhong,Chang Yanhua,Li Zhijian,Liu Hongmei

Publisher

Elsevier BV

Subject

General Medicine

Reference6 articles.

1. Research on the change in amount of microbes during traditional Jiaozi processing;Liu;Science and Technology of Food Industry,2007

2. Influence of dough preparation process on whiteness of steamed bread;Liu;Cereal & Food Industry,2008

3. National Standards of China/T 21118-2007.

4. National Standards of China/T12097-1989.

5. The instrument of quality and structure and self-made hardness tester instrument determination steamed bread correlation analysis results;Liu;Cereals and Oils Processing.,2008

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