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Effects of orange peel powder on rheological properties of wheat dough and bread aging
Orange peels, the major byproduct of orange fruit processing, are a good material for functional food production because of their excellent physiological and health function. The effects of orange peel powder (OPP) on the rheological and reho‐fermentation properties of high‐gluten wheat dough and br...
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| 出版年: | Food Sci Nutr |
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| 主要な著者: | , , |
| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
John Wiley and Sons Inc.
2020
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| 主題: | |
| オンライン･アクセス: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7866614/ https://ncbi.nlm.nih.gov/pubmed/33598189 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/fsn3.2080 |
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