Research Article - (2015) Volume 5, Issue 3
Effect of the Different Composition of Wheat, Rice, Buckwheat, Sweet Potato and Corn on Sourdough Characteristics and Sensory of Mantou
- Tingtao Chen1*, Kan Deng1, Lei Xin3, Xin Wang1, Shunqiang Xiong2 and Hua Wei2*
- 1Institute of Translational Medicine, Nanchang University, Nanchang, Jiangxi 332000, PR China
- 2State Key Laboratory of Food Science and Technology, Nanchang University, Jiangxi, 330047, China
- 3Shandong Aifudi Biojogical Technology Co., LTD, 272000, China
*Corresponding Author(s):
Dr. Tingtao Chen, Associate Research Professor Institute of Translational Medicine, Nanchang University, 1299 Xuefu Road, Nanchang, Jiangxi, 330047, P.R. China
Dr. Hua Wei, Professor Jiangxi-OAI Joint Research Institute,
Nanchang University 235 Nanjing Donglu, Nanchang, Jiangxi, 330047, P.R. China, Fax: +86-791-8333708
