Synergistic enhancement of anthocyanin stability and techno-functionality of colored wheat during the steamed bread processing by selectively hydrolyzed soy protein
Bailu Yang(Nanjing Agricultural University), Pei Wang(Chinese University of Hong Kong), Chong Xie(Nanjing Agricultural University), Qin Zhou(Dalian Medical University), Dong Jiang(Sanya University), Runqiang Yang(Nanjing Agricultural University), Guannan Liu(Nanjing Agricultural University), Weiwei Li(Wuhan University), Dandan Li(Nanjing Agricultural University)
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