Relationship of Protein Quantity, Quality and Dough Properties with Chinese Steamed Bread Quality☆

By J. Zhu, S. Huang, K. Khan, L. O'brien. 2001

75 citations recorded by the source corpus.

Subfields: Nutrition and Dietetics, Plant Science

View Paper: https://www.semanticscholar.org/paper/65ed673f507ac3e08b7e2f052c893146cf527f14