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Journal: Foods, 2020
Volume: 9
Number: 256
256
Article: Influence of Adding Chinese Yam (Dioscorea opposita Thunb.) Flour on Dough Rheology, Gluten Structure, Baking Performance, and Antioxidant Properties of Bread
Authors: by Qing-Ming Li, Yan Li, Jin-Hao Zou, Shi-Yin Guo, Feng Wang, Peng Yu and Xiao-Jun Su
Link: https://www.mdpi.com/2304-8158/9/3/256

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