Influence of Na 2 CO 3 on the quality of dough with rice wine sourdough and steamed bread-Reference-Cited by-同舟云学术

Influence of Na 2 CO 3 on the quality of dough with rice wine sourdough and steamed bread

Published:2020-01-22 Issue:5 Volume:55 Page:2261-2270
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Sun Xiangxiang¹^ORCID,Liu Changhong¹,Wang Yuanhui¹

Affiliation:

1. National Engineering Laboratory for Wheat & Corn Further Processing Henan University of Technology Zhengzhou 450001 China

Funder

National Natural Science Foundation of China

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.14479

Reference38 articles.

1. Effect of resting time on moisture distribution and glutenin macropolymer of stewed noodles dough;Chen J.;Journal of Chinese Institute of Food Science and Technology,2018

2. Rheological Characterization of a Gel Formed During Extensive Enzymatic Hydrolysis

3. The effect of alkaline salt on rheological properties of dough and noodle quality;Fan H.P.;Food and Fermentation Industries,2018

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