Effects of a commercial peptidase on rheology, microstructure, gluten properties of wheat dough and bread quality
Miaomiao Gu(Jiangnan University), Xueming Xu(Lanzhou University of Technology), Dan Xu(Shenzhen KangNing Hospital), Yongshuai Ma(Kunming University of Science and Technology), Tingting Hong(Changzhou University), Qiyan Zhao(Nanjing Forestry University), Fengfeng Wu(Jiangnan University), Yamei Jin(Jiangnan University), Jinzhong Xi(Jiangnan University)
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