There is no author summary for this article yet. Authors can add summaries to their articles on ScienceOpen to make them more accessible to a non-specialist audience.

Related collections

Author and article information

Journal

DOI:: 10.3136/fstr.20.235

Data availability:

Comments

Comment on this article

scite_

Cited by 2

Effects of corn distillers dried grains on dough properties and quality of Chinese steamed bread
Authors: Xiaona Li, Chunyang Wang, Padmanaban Krishnan
Influence of the Addition of Potato, Okara, and Konjac Flours on Antioxidant Activity, Digestibility, and Quality of Dumpling Wrappers
Authors: Yongli Jiang, Yimeng Zhao, Danfeng Wang …

See all cited by

Effect of extruded corn pericarp dietary fiber on dough rheology and dumpling wrapper quality

Read this article at