Работы, цитирующие эту работу

Работ: 2

Работа: Effects of Wheat Oligopeptide on the Baking and Retrogradation Properties of Bread Rolls: Evaluation of Crumb Hardness, Moisture Content, and Starch Crystallization

1. Biochemical and structural attributes of wheat & corn bran hydrolysates in relation to their end use-quality

   Hamna Zafar, Farhan Saeed, Bushra Niaz +7

   СтатьяProtein Hydrolysis and Bioactive PeptidesScientific Reports2025Цитирований: 0

   ABIABI:AkademIndex/openalex/2025.article.010844

2. Development of a Functional Whole Wheat Flour for Pizza Dough: Nutritional Enhancement and Rheological Optimization

   Mahdi Fathi, Narges Samanian, Mahsa Samanian

   СтатьяFood composition and propertiesJournal of Food Science2026Цитирований: 0

   ABIABI:AkademIndex/openalex/2026.article.012951