Effects of 7S and 11S Soy Protein on the Qualities of Dough and Chinese Steamed Bread
GAO Xue-li
CHEN Fu-sheng
ZHANG Li-fen
BU Guan-hao
FAN Ming-tao
Keywords：7S soy protein11S soy proteinwheat doughmigration of the waterChinese steamed bread
Publication Date：2014-01-01
Online Publishing Date：2025-08-15(First online date of this platform, not the publication date of the document)