Influence of yak bone collagen peptides on physicochemical properties of dough and quality of steamed bread

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

Food and Fermentation Industries ›› 2026, Vol. 52 ›› Issue (19) : 291-298.

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Food and Fermentation Industries ›› 2026, Vol. 52 ›› Issue (19) : 291-298. DOI: 10.13995/j.cnki.11-1802/ts.045568

Influence of yak bone collagen peptides on physicochemical properties of dough and quality of steamed bread

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2026, 52(19): 291-298 https://doi.org/10.13995/j.cnki.11-1802/ts.045568

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