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EFFECTS OF THE AMOUNT OF CHINESE STEAMED BUN STARTER DOUGH (CSB-SD) AND THE ACTIVATION TIME ON DOUGH AND BREAD PROPERTIES

✍ Scribed by SUWIMON KEERATIPIBUL; NAPHATRAPI LUANGSAKUL; SHINYA OTSUKA; SHIGERU SAKAI; YASUSHI HATANO; SOMBOON TANASUPAWAT

Book ID: 111341007
Publisher: John Wiley and Sons
Year: 2012
Tongue: English
Weight: 655 KB
Volume: 37
Category: Article
ISSN: 0145-8892
DOI: 10.1111/j.1745-4549.2011.00640.x

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