Concepedia

Publication | Closed Access

Dynamic characteristics of dough during the fermentation process of Chinese steamed bread

DOI

66

Citations

32

References

2019

Year

Xianhui Chang, Xingyi Huang, Xiaoyu Tian, Chengquan Wang, Joshua Harrington Aheto, Ernest Bonah, Yi Ren
Food Chemistry

References

YearCitations

Page 1