Effects of citrus fiber addition on dough properties and bread quality

HUANG Mengfan, WEN Jiping, ZHAN Xiaobin

Food and Fermentation Industries ›› 2024, Vol. 50 ›› Issue (2) : 48-56.

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Food and Fermentation Industries ›› 2024, Vol. 50 ›› Issue (2) : 48-56. DOI: 10.13995/j.cnki.11-1802/ts.033248

Effects of citrus fiber addition on dough properties and bread quality

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2024, 50(2): 48-56 https://doi.org/10.13995/j.cnki.11-1802/ts.033248

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