Study on influence of soybean protein isolate on multi-dimensional properties of bread dough

SHI Jiayi, HAN Sihai, XUE Lingyi, BAI Zhouya, YUE Chonghui, WANG Libo, LI Peiyan, LUO Denglin

Food and Fermentation Industries ›› 2026, Vol. 52 ›› Issue (6) : 83-89.

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Food and Fermentation Industries ›› 2026, Vol. 52 ›› Issue (6) : 83-89. DOI: 10.13995/j.cnki.11-1802/ts.043657

Study on influence of soybean protein isolate on multi-dimensional properties of bread dough

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2026, 52(6): 83-89 https://doi.org/10.13995/j.cnki.11-1802/ts.043657

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