Effects of thermal treatment and Glucono-δ-lactone on the quality of alkaline dough and steamed buns
Siyu Zhang, Lina Yang, Yuchang Nie, Huining Li, Danshi Zhu, Xuehui Cao, Hongliang Fan
Topics & Concepts
ChemistryGlutenDissolutionFood scienceChemical engineeringOrganic chemistryEngineeringFood composition and propertiesFermentation and Sensory AnalysisPhytochemicals and Antioxidant Activities