Work

Effect of superfine grinding chestnut powder on the structural and physicochemical properties of wheat dough

Year: 2024

Type: article

Source: International Journal of Biological Macromolecules

DOI: 10.1016/j.ijbiomac.2024.129257

Authors: Zhenan Rao, Fubing Kou, Qiming Wang, Xiaojuan Lei, Jichun Zhao, Jian Ming

Institution: Southwest University

Language: English

Topic: Food composition and properties

Subfield: Nutrition and Dietetics

Field: Nursing

Domain: Health Sciences

SDG: Zero hunger

Open Access status: closed

Funders: Ministry of Science and Technology of the People's Republic of China, National Key Research and Development Program of China

Award: G3233689454

OpenAlex ID: W4390636131

FWCI: 4.113

Cites: 44

Cited by: 18

Related to: 10