Effects of Wheat Oligopeptide on the Baking and Retrogradation Properties of Bread Rolls: Evaluation of Crumb Hardness, Moisture Content, and Starch Crystallization.
- Resource Type
- Article
- Source
- Foods; Feb2024, Vol. 13 Issue 3, p397, 16p
- Subject
DOUBLE helix structure CRYSTALLIZATION CORNSTARCH WHEAT CRYSTAL lattices WATER supply STARCH - Language
- ISSN
- 23048158