Physicochemical Properties of Dough and Steamed Bread Made from Regular and Whole Wheat Flour
Chen, Yi-Tien, Shiau, Sy-Yu, Fu, Jhong-Tai
Published in International journal of food engineering (01.06.2016)
Published in International journal of food engineering (01.06.2016)
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Journal Article
Rheological, antioxidative and sensory properties of dough and Mantou (steamed bread) enriched with lemon fiber
Fu, Jhong-Tai, Yung-Ho ChangauthorDepartment of Food and Nutrition, Providence University, Taichung 43301, Taiwan, ROC, Sy-Yu ShiauauthorDepartment of Food Science and Technology, Tajen University, Pingtung 90741, Taiwan, ROC
Year of Publication 2015
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Year of Publication 2015
Journal Article