Effect of whole-oat flour on dough properties and quality of steamed bread

WANG Jie-qiong,QIAN Hai-feng,WANG Li,ZHANG Hui,QI Xi-guang

Food and Fermentation Industries ›› 2016, Vol. 42 ›› Issue (3) : 42.

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PDF(1416 KB)
Food and Fermentation Industries ›› 2016, Vol. 42 ›› Issue (3) : 42.

Effect of whole-oat flour on dough properties and quality of steamed bread

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2016, 42(3): 42

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