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EFFECTS OF THE AMOUNT OF CHINESE STEAMED BUN STARTER DOUGH (CSB‐SD) AND THE ACTIVATION TIME ON DOUGH AND BREAD PROPERTIES |
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| Authors: | SUWIMON KEERATIPIBUL NAPHATRAPI LUANGSAKUL SHINYA OTSUKA SHIGERU SAKAI YASUSHI HATANO SOMBOON TANASUPAWAT |
| Affiliation: | 1. Department of Food Technology, Faculty of Science, Chulalongkorn University, 254 Phayathai Road, Wangmai, Pathumwan, Bangkok 10330, Thailand;2. Toyo Seikan Group Corporate R&D, Yokohama, Japan;3. Technology & Packaging Development Division, Toyo Seikan Kaisha, Ltd, Yokohama, Japan;4. Department of Microbiology, Faculty of Pharmaceutical Sciences, Chulalongkorn University, Bangkok, Thailand |
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