Author response for "Fatty acid profiles of vegetable oils from four different plant sources and their effects on dough rheology and Chinese steamed bread quality"

2020 ◽  
Author(s):  
Tingjing Zhang ◽  
Erqi Guan ◽  
Yuling Yang ◽  
Fang Liu ◽  
Lili Zhang ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Vegetable Oils ◽  
Bread Quality ◽  
Author Response ◽  
Dough Rheology ◽  
Fatty Acid Profiles ◽  
Chinese Steamed Bread ◽  
Steamed Bread ◽  
Plant Sources

Effect of thermal packaging temperature on Chinese steamed bread quality during room temperature storage

2020 ◽  
Vol 92 ◽  
pp. 102921
Author(s):  
Shuya Xu ◽  
Rui Dong ◽  
Yu Liu ◽  
Xiaolong Wang ◽  
Tian Ren ◽  
...  
Keyword(s):  
Room Temperature ◽  
Bread Quality ◽  
Room Temperature Storage ◽  
Chinese Steamed Bread ◽  
Steamed Bread ◽  
Temperature Storage
Sign in / Sign up

Export Citation Format

Share Document