Application of the Chinese Steamed Bun Starter Dough (CSB-SD) in Breadmaking

✍ Scribed by Suwimon Keeratipibul; Naphatrapi Luangsakul; Shinya Otsuka; Shigeru Sakai; Yasushi Hatano; Somboon Tanasupawat

• Book ID: 111406589
• Publisher: Institute of Food Technologists
• Year: 2010
• Tongue: English
• Weight: 462 KB
• Volume: 75
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1750-3841.2010.01845.x