Zhang, Y.; Liu, X.; Yu, J.; Fu, Y.; Liu, X.; Li, K.; Yan, D.; Barba, F.J.; Ferrer, E.; Wang, X.;
et al. Effects of Wheat Oligopeptide on the Baking and Retrogradation Properties of Bread Rolls: Evaluation of Crumb Hardness, Moisture Content, and Starch Crystallization. Foods 2024, 13, 397.
https://doi.org/10.3390/foods13030397
AMA Style
Zhang Y, Liu X, Yu J, Fu Y, Liu X, Li K, Yan D, Barba FJ, Ferrer E, Wang X,
et al. Effects of Wheat Oligopeptide on the Baking and Retrogradation Properties of Bread Rolls: Evaluation of Crumb Hardness, Moisture Content, and Starch Crystallization. Foods. 2024; 13(3):397.
https://doi.org/10.3390/foods13030397
Chicago/Turabian Style
Zhang, Yuting, Xiaorong Liu, Junbo Yu, Yang Fu, Xiangjun Liu, Ku Li, Dongfang Yan, Francisco J. Barba, Emlia Ferrer, Xuedong Wang,
and et al. 2024. "Effects of Wheat Oligopeptide on the Baking and Retrogradation Properties of Bread Rolls: Evaluation of Crumb Hardness, Moisture Content, and Starch Crystallization" Foods 13, no. 3: 397.
https://doi.org/10.3390/foods13030397
APA Style
Zhang, Y., Liu, X., Yu, J., Fu, Y., Liu, X., Li, K., Yan, D., Barba, F. J., Ferrer, E., Wang, X., & Zhou, J.
(2024). Effects of Wheat Oligopeptide on the Baking and Retrogradation Properties of Bread Rolls: Evaluation of Crumb Hardness, Moisture Content, and Starch Crystallization. Foods, 13(3), 397.
https://doi.org/10.3390/foods13030397
