Effect of ultrasound-assisted dough fermentation on the quality of dough and steamed bread with 50% sweet potato pulp
2022 · Ultrasonics Sonochemistry · 41 citations
https://doi.org/10.1016/j.ultsonch.2022.105912
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62
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Yuxin Deng is an academic researcher from Jiangsu University. The author has contributed to research in topics: Metal-Organic Frameworks: Synthesis and Applications & Food composition and properties & Electrocatalysts for Energy Conversion. The author has an h-index of 20, co-authored 53 publications.
https://doi.org/10.1016/j.ultsonch.2022.105912
https://doi.org/10.1016/j.ejphar.2023.176298
https://doi.org/10.1021/acsnano.4c15740
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