Effects of oligosaccharides, sodium carboxymethyl cellulose and d ‐allulose as a compound improver on the quality of sugar‐reduced bread
Year: 2024
Type: article
DOI: 10.1002/jsfa.14065
Authors: Zirou Xiao, Shuang Wu, Hongshan Liang, Bin Li, Jing Li
Institution: Huazhong Agricultural University
Language: English
Subfield: Nutrition and Dietetics
Field: Nursing
Domain: Health Sciences
Open Access status: closed
Award: G8204411778
OpenAlex ID: W4405282847