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Comparative Study on the Quality of Whole Wheat Flour Steam..:
Wenjun YE
;
Liping WANG
;
Guodong YE
...
http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2020060188. , 2023
Link:
https://doi.org/10.13386/j.issn1002-0306.2020060188
RT Journal T1 <Title>Comparative Study on the Quality of Whole Wheat Flour Steamed Bread Backfilled with Different Modified Bran</Title> UL https://suche.suub.uni-bremen.de/peid=base-ftdoajarticles:oai:doaj.org_article:e85d98a9cdea4edba9d122f7e0b91362&Exemplar=1&LAN=DE A1 Wenjun YE A1 Liping WANG A1 Guodong YE A1 Wangyang SHEN A1 Bin TAN A1 Xiaoning LI A1 Yanxiang LIU A1 Kun GAO A1 Xiaohong TIAN PB The editorial department of Science and Technology of Food Industry YR 2023 K1 modified bran K1 whole wheat steamed bread K1 sensory qualities K1 texture characteristics K1 aging property K1 Food processing and manufacture K1 TP368-456 JF http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2020060188 LK http://dx.doi.org/https://doi.org/10.13386/j.issn1002-0306.2020060188 DO https://doi.org/10.13386/j.issn1002-0306.2020060188 SF ELIB - SuUB Bremen
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