Effects of a commercial peptidase on rheology, microstructure, gluten properties of wheat dough and bread qualityMiaomiao Gu, Xueming Xu, Jinzhong Xi et al.|LWT|2022Cited by 56
Understanding the effects of dry heat treatment on wheat flour pasting: Insights from protein and starch structural changesTingting Hong, Yongshuai Ma, Fengfeng Wu et al.|Journal of Cereal Science|2023Cited by 38