Effects of rice peptide on fermentation characteristics of frozen dough and quality of steamed bread

doi:10.13995/j.cnki.11-1802/ts.023178

LI Suyun, LI Xingke, ZHANG Hua, ZHANG Yanyan, LIU Xingli, WANG Hongwei

Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (8) : 162-166.

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Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (8) : 162-166. DOI: 10.13995/j.cnki.11-1802/ts.023178

Effects of rice peptide on fermentation characteristics of frozen dough and quality of steamed bread

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2020, 46(8): 162-166 https://doi.org/10.13995/j.cnki.11-1802/ts.023178

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Received	Published
2019-12-23	2020-04-25
Issue Date
2020-05-20

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