Effect of oleic acid-rich rapeseed oil on the physicochemical, rheological, and structural characteristics of wheat dough
| Autor: | Chen, Huijing, Li, Huiying, Chen, Kewei, Wang, Zhirong, Fu, Mingze, Kan, Jianquan |
|---|---|
| Zdroj: | In Food Chemistry 15 November 2024 458 |
| Databáze: | ScienceDirect |
| Externí odkaz: |
|
Full Text from ScienceDirect