The optimization of a laboratory processing procedure for southern‐style Chinese steamed bread-Reference-Cited by-同舟云学术

The optimization of a laboratory processing procedure for southern‐style Chinese steamed bread

Published:1998-08 Issue:4 Volume:33 Page:345-357
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:International Journal of Food Science & Technology

Author:

Huang ¹,Quail ¹,Moss ¹

Affiliation:

1. BRI Australia Limited, PO Box 7, North Ryde, NSW 2113, Australia

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1046/j.1365-2621.1998.00166.x

Reference14 articles.

1. AACC (1983).Approved Methods of the American Association of Cereal Chemists, Vols. 1 and 2. St Paul, Minnesota: American Association of Cereal Chemists.

2. Anon (1993). Wheat Flour for Steamed Bread, Standard No SB/T 10139-93. In:Professional Standards of the People's Republic of China(in Chinese). Pp. 15-19. Beijing, China: Ministry of Commerce.

3. Ford, K. W. (1968). The conditions of bread dough through fermentation. In.Proceedings of the 47th Annual Meeting of the American Society of Bakery Engineers, Chicago, Illinois. Pp.87-91.

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