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Effects of orange peel powder on rheological properties of wheat dough and bread aging

Orange peels, the major byproduct of orange fruit processing, are a good material for functional food production because of their excellent physiological and health function. The effects of orange peel powder (OPP) on the rheological and reho‐fermentation properties of high‐gluten wheat dough and br...

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Detalles Bibliográficos
Autores principales:	Han, Lihong, Zhang, Jiajia, Cao, Xiaohong
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	John Wiley and Sons Inc. 2020
Materias:	Original Research
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7866614/ https://www.ncbi.nlm.nih.gov/pubmed/33598189 http://dx.doi.org/10.1002/fsn3.2080

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