Study on Flour Quality Improvers for Betfer Steamed-bread

[1]

[2]

LIU Yuanxiao, LI Mengmeng, BIAN Ke, GUAN Erqi, LIU Yuanfang. Recent Progress in the Application of Heat Treatment in Wheat Storage and Processing [J]. FOOD SCIENCE, 2019, 40(13): 326-333.

[3]

[4]

[5]

[6]

[7]

[8]

Lü Mengsha, LIN Nengbiao, LIANG Yuying, ZENG Junjie, PENG Bining, LI Weigang. Simultaneous Determination of 16 Additives in Wine by High Performance Liquid Chromatography [J]. FOOD SCIENCE, 2016, 37(8): 222-225.

[9]

HUI Bodi, ZHANG Xu, GONG Ping. A Review on the Application of Food Materials in Functional Foods in China [J]. FOOD SCIENCE, 2016, 37(17): 296-302.

[10]

YUAN Meilan, CHEN Lili, WU Runfeng, ZHAO Li*, ZHANG Yanan, WEI Lili. Mechanism of Additive Agents for Improving Gel Performance of Grass Carp Surimi [J]. FOOD SCIENCE, 2015, 36(9): 44-48.

[11]

WEI Chaoyang1, HE Liang2, SHAO Shuangshuang1, FENG Yili3, LI Weiqi1,*, CHENG Junwen2. A Review on the Effects of Exogenous Additives on Submerged Fermentation of Edible and Medicinal Fungi [J]. FOOD SCIENCE, 2015, 36(7): 245-250.

[12]

YANG Zhen, YE Xiaofeng, HAN Yongbin, LU Jin, LI Yang, MO Bin. Effect of Modified Starch on the Quality of Frozen-Thawed Non-fermented Dough [J]. FOOD SCIENCE, 2015, 36(19): 101-105.

[13]

DU Haoran, ZHENG Xueling, HAN Xiaoxian, ZHANG Jie, LI Limin, LIU Chong*, BIAN Ke*. Optimization of Compound Food Additives for Frozen Dough Steamed Breads Made with Mixed Starters by Response Surface Methodology [J]. FOOD SCIENCE, 2015, 36(12): 36-43.

[14]

HUANG Jie, YU Xin*, DIAO Liting, HUANG Xiaomin. Optimization of the Preparation Process of Ferrous Glutamate by Response Surface Methodology [J]. FOOD SCIENCE, 2015, 36(10): 81-85.

[15]

WU Run-feng, YUAN Mei-lan, ZHAO Li*, CHEN Li-li, LIAN Yu-mei, FU Wen-lan, WEN Hui-fang. Effects of Different Additive Agents on Grass Carp Surimi Quality [J]. FOOD SCIENCE, 2014, 35(7): 53-57.

RichHTML