Effects of microencapsulated glucose oxidase on wheat flour dough properties and Chinese steamed bread quality-Reference-Cited by-同舟云学术

Effects of microencapsulated glucose oxidase on wheat flour dough properties and Chinese steamed bread quality

Author:

Zhang Tianliang¹^ORCID,Cui Qun²,Zhang Fengxiang²,Zhang Lili²,Wang Xia²³

Affiliation:

1. Experimental Center for Medical Research; Weifang Medical University; Weifang 261053 China

2. School of Public Health and Management; Weifang Medical University; Weifang 261053 China

3. Collaborative Innovation Center of Prediction and Governance of Major Social Risks in Shandong; Weifang Medical University; Weifang 261053 China

Funder

Natural Science Foundation of Shandong Province

Shandong Province Higher Educational Science and Technology Program

Weifang Medical University

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

Reference42 articles.

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