Effects of sourdough on improving the textural characteristics of microwave‐steamed cake: A perspective from dielectric properties and water distribution
Yejun Wu(Jiangnan University), Daming Fan(Jiangnan University), Juan Zhou(Jiangnan University), Bowen Yan(Jiangnan University), Wei Chen(State Key Laboratory of Food Science and Technology), Jianxin Zhao(Jiangnan University), Xiaojun Yu(Ocean University of China), Hao Zhang(Huawei Technologies (China)), Huizhang Lian(Jiangnan University)
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