Influence of the fermentation time and potato pulp addition on the technological properties and volatile compounds of wheat dough and steamed bread
Yanfei Cao, Haijing Zhang, Zhe Yang, Min Zhang, Peng Guo, Hongjun Li
Topics & Concepts
Steamed breadFermentationFood sciencePulp (tooth)ChemistryDentistryMedicineFood composition and propertiesMicrobial Metabolites in Food BiotechnologyFermentation and Sensory Analysis