Relationship of Protein Quantity, Quality and Dough Properties with Chinese Steamed Bread Quality
Author:
Publisher
Elsevier BV
Subject
Biochemistry,Food Science
Reference17 articles.
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2. Establishment of flour quality guidelines for Northern style Chinese steamed bread;Huang;Journal Cereal Science,1996
3. Suitability of various Australian wheats for Chinese-style steamed bread;Lin;Journal of the Science of Food and Agriculture,1990
4. The suitability of various Canadian wheats for steamed bread and noodle processing for the People's Republic of China;Preston;Canadian Institute of Food Science and Technology Journal,1986
5. Milling, rheological, and end-use quality of Chinese and Canadian spring wheat cultivars;Lukow;Cereal Chemistry,1990
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