Effects of red kidney bean polysaccharide on the physicochemical properties of frozen dough and the resulting steamed bread quality
Fuente: Journal of Agriculture and Food Research
Publication date: June 2024Source: Journal of Agriculture and Food Research, Volume 16Author(s): Zhouya Bai, Yunhui Zhang, Hongyan Li, Jinying Guo, Chi Zhang, Xingguo Li, Mengyuan Geng, Honglin Lan, Denglin Luo, Sihai Han