Study on the Thermal and Water Migration of Chinese steamed buns during cooling process after steam cooking
Authors:
- Yuexi YangYYYuexi Yang
- Hongmei XuHXHongmei Xu
- Shuai TangSTShuai Tang
- Zhenyu GuZGZhenyu Gu
Abstract
No abstract availableKeywords
Funding Information
- Ministry of Science and Technology of the People's Republic of China
- Natural Science Foundation of Zhejiang Province (LQ19C200002)
- National Key Research and Development Program of China (2016YFD0400202)
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