Effects of rice bran soluble dietary fiber on the physicochemical properties of frozen dough and the quality of steamed bread

Effects of rice bran soluble dietary fiber on the physicochemical properties of frozen dough and the quality of steamed bread

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Bibliographic Details
Published in:Food science & technology p. 117120
Main Authors: Zhang, Su, Zhang, ZiHao, Wang, Miao, Jia, JunQiang, Wu, Qiongying
Format: Journal Article
Language:English
Published: 01-11-2024
Online Access:Get full text
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Description
ISSN:0023-6438
DOI:10.1016/j.lwt.2024.117120