Application of the Chinese steamed bun starter dough (CSB-SD) in breadmaking. [electronic resource]
Producer: 20110912Description: E596-604 p. digitalISSN:- 1750-3841
- Bread -- analysis
- Chemical Phenomena
- Colony Count, Microbial
- Consumer Product Safety
- Fermentation
- Flour
- Food Handling -- methods
- Food Microbiology
- Food Technology
- Glutens -- chemistry
- Lactobacillaceae -- growth & development
- Microscopy, Electron, Scanning
- Rheology
- Saccharomyces cerevisiae -- growth & development
- Triticum -- chemistry
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Publication Type: Journal Article; Research Support, Non-U.S. Gov't
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