Optimization of frozen steamed bread dough freezing process by response surface methodology

doi:10.11882/j.issn.0254-5071.2014.07.014

HU Jiayong, QIN Xiankui*, ZHENG Ge, QIU Yanxia, CHEN Shupin

China Brewing ›› 2014, Vol. 33 ›› Issue (7) : 63-67.

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China Brewing ›› 2014, Vol. 33 ›› Issue (7) : 63-67. DOI: 10.11882/j.issn.0254-5071.2014.07.014

Optimization of frozen steamed bread dough freezing process by response surface methodology

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2014, 33(7): 63-67 https://doi.org/10.11882/j.issn.0254-5071.2014.07.014

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