Effects of sourdough addition on the textural and physiochemical attributes of microwaved steamed-cake
Juan Zhou(Jiangnan University), Daming Fan(Jiangnan University), Huaping Zhu(China Rural Technology Development Center), Bowen Yan(Jiangnan University), Jianxin Zhao(Jiangnan University), Wei Chen(State Key Laboratory of Food Science and Technology), Huizhang Lian(Jiangnan University), Hao Zhang(Huawei Technologies (China)), Yejun Wu(Jiangnan University)
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