Dr Zhijian Li

All Stories

1. 
   Fitness of Jiaozi starter for steamed bread production using a two-stage procedure

   Article • Food Science & Nutrition, June 2018, Wiley

   Dr Zhijian Li

2. 
   Effect of Mixed Strain Starter Culture on Rheological Properties of Wheat Dough and Quality of Steamed Bread

   Article • Journal of Texture Studies, March 2014, Wiley

   Dr Zhijian Li

3. 
   Effect ofLactobacillus Plantarum DM616 on Dough Fermentation and Chinese Steamed Bread Quality

   Article • Journal of Food Processing and Preservation, January 2014, Wiley

   Dr Zhijian Li