Open Access

A Comparative Study of Chinese and Western Pastry Production Processes--Taking Classic Bread and Chinese Steamed Buns as Examples

and

Nov 27, 2024

A Comparative Study of Chinese and Western Pastry Production Processes--Taking Classic Bread and Chinese Steamed Buns as Examples's Cover Image

Applied Mathematics and Nonlinear Sciences

Volume 9 (2024): Issue 1 (January 2024)

About this article

Previous Article

Cite

Share

Download Cover

Published Online: Nov 27, 2024

Received: Jul 23, 2024

Accepted: Oct 23, 2024

DOI: https://doi.org/10.2478/amns-2024-3552

Keywords
<kwd>Pastry production process</kwd>, <kwd>Fermentation process</kwd>, <kwd>Yeast amount</kwd>, <kwd>Fermentation time.</kwd>

© 2024 Xu Li et al., published by Sciendo

This work is licensed under the Creative Commons Attribution 4.0 International License.

Li, Xu

Liaoning Vocational Technical College of Modern ServiceShenyang, China

Ding, Jianjun

Liaoning Vocational Technical College of Modern ServiceShenyang, China

Language:: English

Publication timeframe:: 1 times per year
Journal Subjects:: Life Sciences, Life Sciences, other, Mathematics, Applied Mathematics, General Mathematics, Physics, Physics, other

Journal RSS Feed