Effects of acidification by traditional Jiaozi starter and neutralization with alkali (Na2CO3) on whole wheat dough properties

Li, Zhijian ; Cao, Yu ; Zhou, Mengmeng

Journal of the science of food and agriculture, 2024-08, Vol.104 (10), p.6149-6156 [Periódico revisado por pares]

Chichester, UK: John Wiley & Sons, Ltd

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