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1 Ergebnisse
1
Effects of Wheat Oligopeptide on the Baking and Retrogradat..:
Zhang, Yuting
;
Liu, Xiaorong
;
Yu, Junbo
...
Foods. 13 (2024) 3 - p. 397 , 2024
Link:
https://doi.org/10.3390/foods13030397
RT Journal T1
Effects of Wheat Oligopeptide on the Baking and Retrogradation Properties of Bread Rolls: Evaluation of Crumb Hardness, Moisture Content, and Starch Crystallization
UL https://suche.suub.uni-bremen.de/peid=cr-10.3390_foods13030397&Exemplar=1&LAN=DE A1 Zhang, Yuting A1 Liu, Xiaorong A1 Yu, Junbo A1 Fu, Yang A1 Liu, Xiangjun A1 Li, Ku A1 Yan, Dongfang A1 Barba, Francisco J. A1 Ferrer, Emlia A1 Wang, Xuedong A1 Zhou, Jianjun PB MDPI AG YR 2024 SN 2304-8158 JF Foods VO 13 IS 3 SP 397 LK http://dx.doi.org/https://doi.org/10.3390/foods13030397 DO https://doi.org/10.3390/foods13030397 SF ELIB - SuUB Bremen
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