Influence of Exogenous Protein Addition on Whole Wheat Dough Properties and Bread Quality Characteristics

Di WU,JiaYu WANG,XiaoZhi TANG,QiuHui HU

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Scientia Agricultura Sinica ›› 2021, Vol. 54 ›› Issue (6) : 1258-1269. DOI: 10.3864/j.issn.0578-1752.2021.06.015
FOOD SCIENCE AND ENGINEERING

Influence of Exogenous Protein Addition on Whole Wheat Dough Properties and Bread Quality Characteristics

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{{article.zuoZheEn_L}}. {{article.title_en}}. {{journal.qiKanMingCheng_EN}}. 2021, 54(6): 1258-1269 https://doi.org/10.3864/j.issn.0578-1752.2021.06.015

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