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

Ano de publicación: 2024

Volume: 13

Número: 3

Tipo: Artigo

DOI: 10.3390/FOODS13030397 GOOGLE SCHOLAR lock_openAcceso aberto editor
Fonte de datos: Scopus