Ушбу ишга иқтибос қилган ишлар

2 та иш

Иш: 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

   МақолаProtein Hydrolysis and Bioactive PeptidesScientific Reports20250 иқтибос

   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

   МақолаFood composition and propertiesJournal of Food Science20260 иқтибос

   ABIABI:AkademIndex/openalex/2026.article.012951