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

Data publikacji: 27 lis 2024

Otrzymano: 23 lip 2024

Przyjęty: 23 paź 2024

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

Słowa kluczowe

<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.