Effect of grape seed proanthocyanidin on the structural and physicochemical properties of bread during bread fermentation stage

Jiang, Tong; Wang, Hong; Xu, Peng; Yifan, Yao; Ma, Yong; Wei, Zhao‐Jun; Niu, Xiangli; Shang, Ya‐Fang; Zhao, Dong

doi:10.1016/j.crfs.2023.100559

Current Research in Food Science

2023

DOI: 10.1016/j.crfs.2023.100559

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Effect of grape seed proanthocyanidin on the structural and physicochemical properties of bread during bread fermentation stage

Tong Jiang

Hong Wang

Peng Xu

et al.

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Effect of grape seed proanthocyanidin on the structural and physicochemical properties of bread during bread fermentation stage

Cited by 5 publications

References 29 publications

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