Wheat grains post-harvest maturation improving the quality of dough and steamed bread: Insights into physicochemical characteristics of protein and carbohydrates
Xing-Yi Niu, Ke‐Xue Zhu, Xiao-Na Guo
Topics & Concepts
Steamed breadFood scienceChemistryBread makingBiotechnologyBiologyFood composition and propertiesMicrobial Metabolites in Food BiotechnologySeed and Plant Biochemistry