Improvement of moisture distribution, aging characteristics, and sensory evaluation of bread by soy lecithin

LI Tong, HAN Sihai, LI Peiyan, YIN Manman, ZENG Haosen, BAI Zhouya, YUE Chonghui, WANG Libo, CHEN Yuanyuan, LUO Denglin

Food and Fermentation Industries ›› 2026, Vol. 52 ›› Issue (8) : 46-53.

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Food and Fermentation Industries ›› 2026, Vol. 52 ›› Issue (8) : 46-53. DOI: 10.13995/j.cnki.11-1802/ts.043684

Improvement of moisture distribution, aging characteristics, and sensory evaluation of bread by soy lecithin

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2026, 52(8): 46-53 https://doi.org/10.13995/j.cnki.11-1802/ts.043684

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