Effects of Soy Oligopeptides on the Quality Characteristics of Wheat Dough and Bread
To explore the potential application value of soy oligopeptides (SOP) in wheat bread, low-field nuclear magnetic resonance spectrometer, rheometer, scanning electron microscopy (SEM), and Fourier-transform infrared spectrometer (FTIR) were used to investigate the effects of SOP (replacing wheat flou...
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| Asıl Yazarlar: | , , , , , , , , |
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| Materyal Türü: | Artigo |
| Dil: | Chinês |
| Baskı/Yayın Bilgisi: |
The editorial department of Science and Technology of Food Industry
2026-05-01
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| Seri Bilgileri: | Shipin gongye ke-ji |
| Konular: | |
| Online Erişim: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2025050080 |
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