Quantitative and Qualitative Control of Wheat Flour Dough's Mechanical Properties via Dietary Protein Addition.

An J, Jones O, Simsek S, Whitney K, Hamaker B, Yao Y

DOI: 10.1002/fsn3.72564
Published: 2026 Nov
Container: Food science & nutrition
Publisher: Not recorded
Open access: yes

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Cite this work

BibTeX

@article{allodium:10.1002/fsn3.72564,
  title = {Quantitative and Qualitative Control of Wheat Flour Dough's Mechanical Properties via Dietary Protein Addition.},
  author = {An J and Jones O and Simsek S and Whitney K and Hamaker B and Yao Y},
  year = {2026},
  journal = {Food science \& nutrition},
  doi = {10.1002/fsn3.72564},
  url = {https://doi.org/10.1002/fsn3.72564}
}

RIS

TY  - JOUR
TI  - Quantitative and Qualitative Control of Wheat Flour Dough's Mechanical Properties via Dietary Protein Addition.
AU  - An J
AU  - Jones O
AU  - Simsek S
AU  - Whitney K
AU  - Hamaker B
AU  - Yao Y
PY  - 2026
JO  - Food science & nutrition
DO  - 10.1002/fsn3.72564
UR  - https://doi.org/10.1002/fsn3.72564
ER  -

APA

J, A., O, J., S, S., K, W., B, H., & Y, Y. (2026). Quantitative and Qualitative Control of Wheat Flour Dough's Mechanical Properties via Dietary Protein Addition.. Food science & nutrition. https://doi.org/10.1002/fsn3.72564

Source records

pubmed · retrieved 2026-11-10T06:35:26.355Z