Application of enzymes in the quality improvement of whole wheat products: Effects on dietary fibre, dough rheology and gas phase.
Saved in:
| Title: | Application of enzymes in the quality improvement of whole wheat products: Effects on dietary fibre, dough rheology and gas phase. |
|---|---|
| Authors: | Bu, Ziwu1 (AUTHOR), Wu, Simiao1 (AUTHOR), Sun, Xinyang1,2 (AUTHOR) xinyang.sun@nufe.edu.cn |
| Source: | Journal of Cereal Science. Jul2025, Vol. 124, pN.PAG-N.PAG. 1p. |
| Database: | Academic Search Ultimate |
| ISSN: | 07335210 |
|---|---|
| DOI: | 10.1016/j.jcs.2025.104222 |
