Research Progress on the Effects of Main Components in Flour on the Quality of Steamed Bread

The quality of steamed bread is not only related to the formula and production technology of steamed bread,but also in connection with the quality of flour.With the development of society and the improvement of people's living standards,the advantages of special flour for steamed bread have become i...

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Главные авторы:	WANG Xin-yu, HAN Yan-fang, LI Yan, GUO Zi-xuan, HUAN Mei-li, REN Chen-gang
Формат:	Artigo
Язык:	Inglês
Опубликовано:	Academy of National Food and Strategic Reserves Administration 2021-03-01
Серии:	Liang you shipin ke-ji
Предметы:	flour quality of steamed bread main components research progress special flour for steamed bread
Online-ссылка:	http://lyspkj.ijournal.cn/lyspkj/article/abstract/20210222?st=article_issue
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