Use of two-stage dough mixing process in improving water distribution of dough and qualities of bread made from wheat–potato flour

YIN Jian, CHENG Li, HONG Yan, LI Zhao-feng, LI Cai-ming, BAN Xiao-feng, GU Zheng-biao

Journal of Integrative Agriculture ›› 2021, Vol. 20 ›› Issue (1) : 300-310. DOI: 10.1016/S2095-3119(20)63433-5
Food Science

Use of two-stage dough mixing process in improving water distribution of dough and qualities of bread made from wheat–potato flour

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{{article.zuoZheEn_L}}. {{article.title_en}}. {{journal.qiKanMingCheng_EN}}. 2021, 20(1): 300-310 https://doi.org/10.1016/S2095-3119(20)63433-5

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