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Development of bread with partial substitute of wheat flour by apricot kernel flours and effects of apricot kernel proteins on bread quality

Published Online: 2024-09-03

Published Print: 2024-10

Authors

Nie, Guangmin

Zhang, Chen-Xiang

Liu, Meng-Jia

Zhang, Qing-An https://orcid.org/0000-0003-1825-3834
Funding

Funding for this research was provided by:

Innovative Research Group Project of the National Natural Science Foundation of China (No. 31972206)

Inner Mongolia University of Science and Technology (No. 2022EEDSKJZDZX022)

Fundamental Research Funds for Central Universities of the Central South University (No. GK202102009)
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Text and Data Mining valid from 2024-09-03

Version of Record valid from 2024-09-03
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Article History

Received: 17 February 2024

Accepted: 19 August 2024

First Online: 3 September 2024

Declarations

:

: The authors declared that they have no conflicts of interest.

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