Article Versions Notes

Bi Z, Yang Y, Yang L, Yang C, Dong C, Liu Z, Gong Z, Wang R, Yin X. Effect of Polygonatum cyrtonema Flour Addition on the Rheological Properties, Gluten Structure Characteristics of the Dough and the In Vitro Digestibility of Steamed Bread. Foods. 2025; 14(23):4116. https://doi.org/10.3390/foods14234116

Bi, Zhangjie, Yuling Yang, Long Yang, Chao Yang, Changqing Dong, Zhipeng Liu, Zexuan Gong, Ruxin Wang, and Xuebin Yin. 2025. "Effect of Polygonatum cyrtonema Flour Addition on the Rheological Properties, Gluten Structure Characteristics of the Dough and the In Vitro Digestibility of Steamed Bread" Foods 14, no. 23: 4116. https://doi.org/10.3390/foods14234116

Bi, Z., Yang, Y., Yang, L., Yang, C., Dong, C., Liu, Z., Gong, Z., Wang, R., & Yin, X. (2025). Effect of Polygonatum cyrtonema Flour Addition on the Rheological Properties, Gluten Structure Characteristics of the Dough and the In Vitro Digestibility of Steamed Bread. Foods, 14(23), 4116. https://doi.org/10.3390/foods14234116