AGRIS - International System for Agricultural Science and Technology

Effect of Ozone Treatment Intensity on Pasting Property, Protein Composition, and Steamed Bread Quality of Ozone-Treated Wheat Flour

Zhang, Wei | Wang, Haoxuan | Li, Liuyan | Zeng, Xuefeng | Shu, Zaixi | Wang, Pingping


Bibliographic information
Journal of food quality
Volume 2022 ISSN 1745-4557
Publisher
Hindawi
Other Subjects
Dough; Breadmaking quality; Protein composition; Breads
Language
English
Type
Journal Article; Text

2024-02-28
MODS
Data Provider
Lookup at Google Scholar
If you notice any incorrect information relating to this record, please contact us at [email protected]