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Shensheng Xiao
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The Addition of α-cyclodextrin and γ-cyclodextrin Affect Quality of Dough and Prebaked Bread During Frozen Storage
by
Jianjun Zhou
,
Yuan Ke
,
Francisco J. Barba
,
Shensheng
Xiao
,
Xianqin Hu
,
Xinguang Qin
,
Wenping Ding
,
Qingyun Lyu
,
Xuedong Wang
,
Gang Liu
Published 2019-05-01
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