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  1. 1
    Effects of Soluble Soybean Polysaccharide on Physicochemical Properties of Glutinous Rice Flour and Quality of Quick-frozen Sweet Dumplings

    Effects of Soluble Soybean Polysaccharide on Physicochemical Properties of Glutinous Rice Flour and Quality of Quick-frozen Sweet Dumplings by Huishan SHEN, Shangzhen CHENG, Yuchang PAN, Hongwei WANG, Xingli LIU, Hua ZHANG

    Published 2025-09-01
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  2. 2
    Effects of Enzyme Addition on the Processing Characteristics of Frozen Dough and the Quality of the Steamed Bread

    Effects of Enzyme Addition on the Processing Characteristics of Frozen Dough and the Quality of the Steamed Bread by Hongwei WANG, Qinyue NIE, Jingyue QIAO, Yu ZHANG, Huishan SHEN, Xingli LIU, Xuewei ZHAO, Hua ZHANG, Yanyan ZHANG

    Published 2025-07-01
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