Insight into the effect of gluten-starch ratio on the properties of Chinese steamed bread (Mantou)-Reference-Cited by-同舟云学术

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Insight into the effect of gluten-starch ratio on the properties of Chinese steamed bread (Mantou)

Published:2020-11 Issue: Volume:163 Page:1821-1827
ISSN:0141-8130
Container-title:International Journal of Biological Macromolecules
language:en
Short-container-title:International Journal of Biological Macromolecules

Author:

Zhu Yue,Xiong Wenfei,Wang Lifeng,Ju Xingrong

Funder

National Key Research and Development Program of China

Jiangsu Province

Publisher

Elsevier BV

Subject

Molecular Biology,General Medicine,Biochemistry,Structural Biology

Reference48 articles.

1. Influence of ingredients and chemical components on the quality of Chinese steamed bread;Zhu;Food Chem.,2014

2. Establishment of flour quality guidelines for northern style Chinese steamed bread;Huang;J. Cereal Sci.,1996

3. An optimized processing procedure by response surface methodology (RSM) for northern-style Chinese steamed bread;Huang;J. Cereal Sci.,1993

4. The optimization of a laboratory processing procedure for southern-style Chinese steamed bread;Huang;Int. J. Food Sci. Technol.,1998

5. Relationship of protein quantity, quality and dough properties with Chinese steamed bread quality;Zhu;J. Cereal Sci.,2001

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