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Journal: Foods, 2024
Volume: 13
Number: 397
397
Article: Effects of Wheat Oligopeptide on the Baking and Retrogradation Properties of Bread Rolls: Evaluation of Crumb Hardness, Moisture Content, and Starch Crystallization
Authors: by Yuting Zhang, Xiaorong Liu, Junbo Yu, Yang Fu, Xiangjun Liu, Ku Li, Dongfang Yan, Francisco J. Barba, Emlia Ferrer, Xuedong Wang and Jianjun Zhou
Link: https://www.mdpi.com/2304-8158/13/3/397

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