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Weixiu Lu

affiliation not provided to SSRN

  • affiliation not provided to SSRN

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Contribution of Enzyme combination in Enhancing the Quality of Pastry Shaobing (Chinese crispy flatbread)

Number of pages: 29 Posted: 01 Nov 2025
Li Niu, Huan Rao, Xuechao Zheng, Weixiu Lu, Wei Wang, Mingkun Sun and Jianxiong Hao
Hebei University of Science and Technology, Hebei University of Science and Technology, Hebei University of Science and Technology, affiliation not provided to SSRN, affiliation not provided to SSRN, Hebei University of Science and Technology and Hebei University of Science and Technology
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Abstract:

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frozen dough, pastry Shaobing, protein properties, water properties, enzyme combination