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...

Disgrifiad llawn

Wedi'i Gadw mewn:
Manylion Llyfryddiaeth
Cyhoeddwyd yn:Food Sci Nutr
Prif Awduron: Han, Lihong, Zhang, Jiajia, Cao, Xiaohong
Fformat: Artigo
Iaith:Inglês
Cyhoeddwyd: John Wiley and Sons Inc. 2020
Pynciau:
Original Research
Mynediad Ar-lein: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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