Effect of Na2CO3 on quality and volatile compounds of steamed bread fermented with yeast or sourdough
Jinzhong Xi, Dan Xu, Fengfeng Wu, Zhengyu Jin, Xueming Xu
Topics & Concepts
Steamed breadFood scienceYeastFermentationChemistryBread makingBiologyBiochemistryFood composition and propertiesFood Quality and Safety StudiesMicrobial Metabolites in Food Biotechnology