摘要 : With advantages of long shelf life and high convenience, frozen steamed bread (FSB) is suitable for commercialization and industrialization. However, FSB has to be reheated before consumption. Since steam reheating is the most com... 展开
作者 | Zhao~ Beibei Fu~ Shijian Li~ Hua Li~ Huifang Wang~ Yuanhui Li~ Zhijian Liu~ Changhong |
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作者单位 | |
期刊名称 | 《LWT-Food Science & Technology》 |
总页数 | 7 |
语种/中图分类号 | 英语 / TS2 |
关键词 | Frozen steamed bread Steam reheating Sensory evaluation Textural properties |
馆藏号 | N2008EPST0005747 |