Work

Effect of β-Cyclodextrin on the Quality of Wheat Flour Dough and Prebaked Bread

Year: 2019

Type: article

Source: Food Biophysics

DOI: 10.1007/s11483-019-09566-2

Authors: Jianjun Zhou, Heng Yang, Xinguang Qin, Xianqin Hu, Gang Liu, Xuedong Wang

Institution: Wuhan Polytechnic University

Language: English

Topic: Food composition and properties

Subfield: Nutrition and Dietetics

Field: Nursing

Domain: Health Sciences

SDG: Zero hunger

Open Access status: closed

Funder: Science and Technology Program of Hubei Province

OpenAlex ID: W2912828024

FWCI: 1.684

Cites: 37

Cited by: 23

Related to: 10