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.

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DOI: 10.3390/FOODS13030397 GOOGLE SCHOLAR lock_openOpen access editor

Data source: Scopus