Influence of emulsifiers and enzymes on dough rheological properties and quality characteristics of steamed bread enriched with potato pulp - Concepedia

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Influence of emulsifiers and enzymes on dough rheological properties and quality characteristics of steamed bread enriched with potato pulp

58

Citations

37

References

2021

Year

Yanfei Cao, Lijun Jiang, Wenjing Suo, Yuxin Deng, Min Zhang, Shuang Dong, Peng Guo, Shanfeng Chen, Hongjun Li

Quality CharacteristicsFood ProcessingFood QualityPotato PulpDough Rheological PropertiesFood TechnologyHealth Sciences

References

	Year	Citations

Page 1