Author:
Wu Chao,Liu Ruoshi,Huang Weining,Rayas-Duarte Patricia,Wang Feng,Yao Yuan
Funder
National Natural Science Foundation of China
National Agricultural Science and Technology Achievement Transfer Fund Project of China
Joint Chen-Xue-Yan Project of Guangdong Province and the Ministry of Education of China
Key Science and Technology R&D Program of Jiangsu Province, China
Subject
Biochemistry,Food Science
Reference30 articles.
1. Steamed bread. II. Role of protein content and strength;Addo;Cereal Chemistry,1991
2. Impact of sourdough on the texture of bread;Arendt;Food Microbiology,2007
3. Effect of loaf specific volume on rate and extent of staling in bread;Axford;Journal of the Science of Food and Agriculture,1968
4. Breads produced in Italy. Part I: sours, preferments and starters;Bastetti;International Food Consultant, Technical Bulletin,2001
5. Use of response surface methodology to investigate the effects of processing conditions on sourdough wheat bread quality;Clarke;European Food Research and Technology,2003
Cited by
95 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献