Work

Impact of surfactin on the physicochemical properties of dough and quality of corresponding steamed bread

Year: 2024

Type: article

Source: Journal of the Science of Food and Agriculture

DOI: 10.1002/jsfa.14078

Authors: Huifang Wang, Xinyue Wei, Dengdeng Li, Jiai Yan, Yina Wu, Zhongkai Zhou

Institutions: Tianjin University of Science and Technology, Wuxi Fourth People's Hospital, Shihezi University, Charles Sturt University

Language: English

Topic: Food composition and properties

Subfield: Nutrition and Dietetics

Field: Nursing

Domain: Health Sciences

SDG: Zero hunger

Open Access status: closed

Funder: Tianjin University of Science and Technology

Award: G8326519776

OpenAlex ID: W4405308151

FWCI: 2.063

Cites: 36

Cited by: 9

Related to: 10