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Journal: Foods, 2022
Volume: 11
Number: 3833
3833
Article: Impact of Different Frozen Dough Technology on the Quality and Gluten Structure of Steamed Buns
Authors: by Bailu Yang, Yining Zhang, Jiayi Yuan, Minzhen Yang, Runqiang Yang, Zhenxin Gu, Chong Xie, Qin Zhou, Dong Jiang, Jianzhong Zhou and Pei Wang
Link: https://www.mdpi.com/2304-8158/11/23/3833

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