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.
Zeitschrift:
Foods

ISSN: 2304-8158

Datum der Publikation: 2024

Ausgabe: 13

Nummer: 3

Art: Artikel

DOI: 10.3390/FOODS13030397 GOOGLE SCHOLAR lock_openOpen Access editor
Datenquelle: Scopus