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

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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