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Journal: FoodsVolume: 13Number: 397
Article: Effects of Wheat Oligopeptide on the Baking and Retrogradation Properties of Bread Rolls: Evaluation of Crumb Hardness, Moisture Content, and Starch Crystallization
  • Authors:
  • Yuting Zhang1,
  • Xiaorong Liu1 and
  • Jianjun Zhou4,*
  • et al.
Link: https://www.mdpi.com/2304-8158/13/3/397

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