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For: Xu D, Ren J, Ali B, Jin Y, Jin Z, Xu X. Water-in-oil soybean concentrated phospholipids hydrolysis based on the model of enzymatic deactivation and its application in bread. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101412] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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1
Effect of fermented cream with partial substitution of soy protein isolate on bread quality and volatile compounds. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.102142] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
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