A study revealing the key aroma compounds of steamed bread made by Chinese traditional sourdough
Zhang, Guo-hua, Wu, Tao, Sadiq, Faizan A., Yang, Huan-yi, Liu, Tong-jie, Ruan, Hui, He, Guo-qingVolume:
17
Language:
english
Journal:
Journal of Zhejiang University-SCIENCE B
DOI:
10.1631/jzus.B1600130
Date:
October, 2016
File:
PDF, 540 KB
english, 2016