Litcius/Paper detail

Effect of Jiuniang pretreatment on the quality of Tartary buckwheat dough and steamed bread: a focus on the protein of dough and interface properties of dough liquor

Yu Liu, Xiaohong Sun, Ke‐Xue Zhu, Xiao-Na Guo

2025Journal of Cereal Science6 citationsDOI

Topics & Concepts

Food scienceSteamed breadChemistrySeed and Plant BiochemistryFood composition and propertiesMicrobial Metabolites in Food Biotechnology
Effect of Jiuniang pretreatment on the quality of Tartary buckwheat dough and steamed bread: a focus on the protein of dough and interface properties of dough liquor | Litcius