Dai Ying-jie

We don’t have enough information about this author to calculate their statistics. If you think this is an error let us know.
Learn More
Dietary fiber (DF) obtained from wheat bran by microbial fermentation was used as a food additive to cookies. The cookies were evaluated sensorally through an orthogonal test to gain the optimized production conditions as follows: the suitable DF content 8%, leavening agent 1.5%, standing time 5 min, and baking time of the cookies is 8 min. A series of(More)
  • 1