The effect of additives combination on rheological...

Food Science and Technology International 2020 / 11

The effect of additives combination on rheological properties of dough and quality of bread with Agaricus bisporus powder

Zhang, Yumeng, Ruan, Chengcheng, Wang, Jiejie, Han, Jing, Shao, Zihan, Li, Xueling, Sun, Yue, Liang, Jin
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Journal:
Food Science and Technology International
DOI:
10.1177/1082013220973822
Date:
November, 2020
File:
PDF, 511 KB
2020
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