Effects of Sourdough Addition on the Quality and Shelf Life of Chinese Steamed Bread
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China Science Publishing & Media Ltd.
Cited by 11 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
1. Esterified wheat bran: Physicochemical properties, structure and quality improvement of Chinese steamed bread during refrigerated storage;Food Chemistry;2024-05
2. Modelling the three-stage activation process of composite sourdough starters developed using pumpkin and mung bean flours;Journal of Agriculture and Food Research;2024-03
3. Effects of sourdough on rheological properties of dough, quality characteristics and staling time of wholemeal wheat croissants;Italian Journal of Food Science;2023-08-29
4. SOURDOUGH AND SOME TECHNOLOGICAL PROPERTIES OF SOURDOUGH BREAD AND ITS EFFECTS ON HEALTH;Gıda;2023-08-15
5. Technological approaches applied in the design of gluten-free bakery products;Czech Journal of Food Sciences;2023-06-29
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