4M.Salmenkalio-Martila,et al.Effects If Bran Fermentation on Quality and Microstructure of High-Fiber Wheat Bread[J].Cereal Chem,78 (4):429-435.
5Zghal M C,Scanlon M G,Sapirstein H D.Effects of flour strength,baking absorption,and processing conditions on the structure and mechanical properties of bread crumb[J].Cereal Chemistry,2001 (1).
8P. Yue. P. Rayas, Duarate. An overview of steamed bread[J]. Cereal Food World, 1997, (42): 210-215.
9S. Huang, K. Quail, R. Moss. An optimization of a laboratory processing procedure for southern - style Chinese steamed bread[J]. Journal of Food Science and Technology,1998,33,345 - 357.
