Effects of Wheat Oligopeptide on the Baking and Retrogradation Properties of Bread Rolls: Evaluation of Crumb Hardness, Moisture Content, and Starch Crystallization

  1. Zhang, Y.
  2. Liu, X.
  3. Yu, J.
  4. Fu, Y.
  5. Liu, X.
  6. Li, K.
  7. Yan, D.
  8. Barba, F.J.
  9. Ferrer, E.
  10. Wang, X.
  11. Zhou, J.
Revista:
Foods

ISSN: 2304-8158

Any de publicació: 2024

Volum: 13

Número: 3

Tipus: Article

DOI: 10.3390/FOODS13030397 GOOGLE SCHOLAR lock_openAccés obert editor
Font de les dades: Scopus