Application of the Chinese Steamed Bun Starter Dough (CSB-SD) in Breadmaking.
In: Journal of Food Science (John Wiley & Sons, Inc.), Jg. 75 (2010-11-01), Heft 9, S. E596- (9S.)
Online
academicJournal
Zugriff:
Titel: |
Application of the Chinese Steamed Bun Starter Dough (CSB-SD) in Breadmaking.
|
---|---|
Autor/in / Beteiligte Person: | Keeratipibul, Suwimon ; Luangsakul, Naphatrapi ; Otsuka, Shinya ; Sakai, Shigeru ; Hatano, Yasushi ; Tanasupawat, Somboon |
Link: | |
Zeitschrift: | Journal of Food Science (John Wiley & Sons, Inc.), Jg. 75 (2010-11-01), Heft 9, S. E596- (9S.) |
Veröffentlichung: | 2010 |
Medientyp: | academicJournal |
ISSN: | 0022-1147 (print) |
DOI: | 10.1111/j.1750-3841.2010.01845.x |
Sonstiges: |
|