Article Versions Notes

Yang B, Zhang Y, Yuan J, Yang M, Yang R, Gu Z, Xie C, Zhou Q, Jiang D, Zhou J, et al. Impact of Different Frozen Dough Technology on the Quality and Gluten Structure of Steamed Buns. Foods. 2022; 11(23):3833. https://doi.org/10.3390/foods11233833

Yang, Bailu, Yining Zhang, Jiayi Yuan, Minzhen Yang, Runqiang Yang, Zhenxin Gu, Chong Xie, Qin Zhou, Dong Jiang, Jianzhong Zhou, and et al. 2022. "Impact of Different Frozen Dough Technology on the Quality and Gluten Structure of Steamed Buns" Foods 11, no. 23: 3833. https://doi.org/10.3390/foods11233833

Yang, B., Zhang, Y., Yuan, J., Yang, M., Yang, R., Gu, Z., Xie, C., Zhou, Q., Jiang, D., Zhou, J., & Wang, P. (2022). Impact of Different Frozen Dough Technology on the Quality and Gluten Structure of Steamed Buns. Foods, 11(23), 3833. https://doi.org/10.3390/foods11233833