Modulation mechanism of soy oligopeptides in unfermented frozen dough characteristics

SHI Chunqing, HAN Sihai, HE Jingyu, LI Peiyan, YUE Chonghui, BAI Zhouya, WANG Libo, LUO Denglin

Food and Fermentation Industries ›› 2026, Vol. 52 ›› Issue (10) : 76-85.

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Food and Fermentation Industries ›› 2026, Vol. 52 ›› Issue (10) : 76-85. DOI: 10.13995/j.cnki.11-1802/ts.044209

Modulation mechanism of soy oligopeptides in unfermented frozen dough characteristics

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2026, 52(10): 76-85 https://doi.org/10.13995/j.cnki.11-1802/ts.044209

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