Effects of Chinese traditional starters from different regions on fermentationcharacteristics of dough and quality of steamed bread

AI Zhi-lu, NIE Wen-jing, XING Xiao-long, et al.

Food and Fermentation Industries ›› 2018, Vol. 44 ›› Issue (10) : 71-78.

PDF(2851 KB)
PDF(2851 KB)
Food and Fermentation Industries ›› 2018, Vol. 44 ›› Issue (10) : 71-78. DOI: 10.13995/j.cnki.11-1802/ts.017114

Effects of Chinese traditional starters from different regions on fermentationcharacteristics of dough and quality of steamed bread

    {{javascript:window.custom_author_en_index=0;}}
  • {{article.zuoZhe_EN}}
Author information +
History +

HeighLight

{{article.keyPoints_en}}

Abstract

{{article.zhaiyao_en}}

Key words

QR code of this article

Cite this article

EndNote

Ris (Procite)

Bibtex

Download Citations
{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2018, 44(10): 71-78 https://doi.org/10.13995/j.cnki.11-1802/ts.017114

References

List( Publishing order | Descend order by publishing year | Descend order by cited within ) Chart analysis

References

{{article.reference}}

Funding

RIGHTS & PERMISSIONS

{{article.copyrightStatement_en}}
{{article.copyrightLicense_en}}
PDF(2851 KB)

Accesses

Citation

Detail
Sections
Recommended
Powered by Beijing Magtech Co. Ltd,.

/

〈 〉