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.
Aldizkaria:
Foods

ISSN: 2304-8158

Argitalpen urtea: 2024

Alea: 13

Zenbakia: 3

Mota: Artikulua

DOI: 10.3390/FOODS13030397 GOOGLE SCHOLAR lock_openSarbide irekia editor
Datuen iturria: Scopus