Effect of crude polysaccharide of jujube on fermentation properties of dough and quality of steamed breads

ZHANG Ziyi, WEI Guanmian, QI Meng, ZHAO Feiran, LI Haonan, SANG Yaxin

Food and Fermentation Industries ›› 2025, Vol. 51 ›› Issue (7) : 327-334.

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Food and Fermentation Industries ›› 2025, Vol. 51 ›› Issue (7) : 327-334. DOI: 10.13995/j.cnki.11-1802/ts.039022

Effect of crude polysaccharide of jujube on fermentation properties of dough and quality of steamed breads

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2025, 51(7): 327-334 https://doi.org/10.13995/j.cnki.11-1802/ts.039022

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