Improved dough properties for wholemeal steamed bread made with Jiaozi starter fermentation compared to baker’s yeast

European Food Research and Technology 2026

View at publisher

Authors: Yuxin Zhang, Xiaohan Zhang, Haifeng Li, Zhijian Li

DOI: 10.1007/s00217-025-04958-w

Cited by: 0

References: 36

Fields of Study & Subjects

Food composition and properties Probiotics and Fermented Foods Polysaccharides Composition and Applications

References 36