Liu, Hongyan
Wan, Liuyu
Xiao, Shensheng
Fu, Yang
Wang, Xuedong
This article is maintained by: Elsevier
Article Title: Changes in the physicochemical and protein distribution properties of dough with the wheat oligopeptide incorporation
Journal Title: Food Bioscience
CrossRef DOI link to publisher maintained version: https://doi.org/10.1016/j.fbio.2023.102354
Content Type: article
Copyright: © 2023 Elsevier Ltd. All rights reserved.