Dynamic characteristics of dough during the fermentation process of Chinese steamed bread

Published 2019 View Full Article

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Title
Dynamic characteristics of dough during the fermentation process of Chinese steamed bread
Authors
Keywords
Dough, Dynamic characteristics, Fermentation state, Monitoring, PCA
Journal
FOOD CHEMISTRY
Volume 312, Issue -, Pages 126050
Publisher
Elsevier BV
Online
2019-12-18
DOI
10.1016/j.foodchem.2019.126050

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