Xuedong Wang

1 ta ish

Wuhan Polytechnic University

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

   Yuting Zhang, Xiaorong Liu, Junbo Yu +8

   Maqola20242 iqtibos

   ABIABI:AkademIndex/2026.other.803232