The Mechanism Underlying the Increase in Bread Hardness in Association with Alterations in Protein and Starch Characteristics During Room-Temperature Storage
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Wang, H.; Liu, W.; Zhang, P.; Lian, X. The Mechanism Underlying the Increase in Bread Hardness in Association with Alterations in Protein and Starch Characteristics During Room-Temperature Storage. Foods 2024, 13, 3921. https://doi.org/10.3390/foods13233921
Wang H, Liu W, Zhang P, Lian X. The Mechanism Underlying the Increase in Bread Hardness in Association with Alterations in Protein and Starch Characteristics During Room-Temperature Storage. Foods. 2024; 13(23):3921. https://doi.org/10.3390/foods13233921
Chicago/Turabian StyleWang, Huaiwen, Wei Liu, Peipei Zhang, and Xijun Lian. 2024. "The Mechanism Underlying the Increase in Bread Hardness in Association with Alterations in Protein and Starch Characteristics During Room-Temperature Storage" Foods 13, no. 23: 3921. https://doi.org/10.3390/foods13233921
APA StyleWang, H., Liu, W., Zhang, P., & Lian, X. (2024). The Mechanism Underlying the Increase in Bread Hardness in Association with Alterations in Protein and Starch Characteristics During Room-Temperature Storage. Foods, 13(23), 3921. https://doi.org/10.3390/foods13233921