Quality of shiitake stipe steamed bun.
Application of the Chinese steamed bun starter dough (CSB-SD) in breadmaking
PROCESS DEVELOPMENT OF SHELF‐STABLE CHINESE STEAMED BUN
The Effect of Adding Sweet Wine Koji on the Sensory Quality of Steamed bun
Process development of ready-to-eat custard cream filled Chinese steamed bun
EFFECTS OF SALT ON THE RHEOLOGIC PECULIARITIES AND PROPERTIES OF STEAMED BUN
EFFECTS OF THE AMOUNT OF CHINESE STEAMED BUN STARTER DOUGH (CSB‐SD) AND THE ACTIVATION TIME ON DOUGH AND BREAD PROPERTIES
Relationship between Protein Content of Wheat Flours and Quality of Staple Steamed Bun
Procedia Food Science Process development of ready-to-eat custard cream filled Chinese steamed bun
How Does the Constitution Rights Overpass the Private Law——Reflections on Legal Science over the "Steamed Bun"Event
