Ultrasonic pretreatment of batter to improve the processing quality of steamed bread dough

作者：Qingyuan Wang, Denglin Luo, Zhouya Bai, Chonghui Yue, Peiyan Li, Sihai Han · 发表于：Journal of Cereal Science · 年份：2025 · DOI：10.1016/j.jcs.2025.104281 · 被引用次数：4 · 研究领域：Food composition and properties、Freezing and Crystallization Processes、Food Industry and Aquatic Biology