Improving the quality of gluten-free rice dough and bread: The role and mechanism of native and ultrasonically treated pea protein
- DOI
- 10.1016/j.foodchem.2026.151882
- Published
- 2026-12
- Container
- Food Chemistry
- Publisher
- Elsevier BV
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodchem.2026.151882,
title = {Improving the quality of gluten-free rice dough and bread: The role and mechanism of native and ultrasonically treated pea protein},
author = {Dongmei Ren and Jinwen Wu and Yali Yu and Feng Gao},
year = {2026},
journal = {Food Chemistry},
doi = {10.1016/j.foodchem.2026.151882},
url = {https://doi.org/10.1016/j.foodchem.2026.151882}
}RIS
TY - JOUR TI - Improving the quality of gluten-free rice dough and bread: The role and mechanism of native and ultrasonically treated pea protein AU - Dongmei Ren AU - Jinwen Wu AU - Yali Yu AU - Feng Gao PY - 2026 JO - Food Chemistry DO - 10.1016/j.foodchem.2026.151882 UR - https://doi.org/10.1016/j.foodchem.2026.151882 ER -
APA
Ren, D., Wu, J., Yu, Y., & Gao, F. (2026). Improving the quality of gluten-free rice dough and bread: The role and mechanism of native and ultrasonically treated pea protein. Food Chemistry. https://doi.org/10.1016/j.foodchem.2026.151882
Source records
- crossref · retrieved 2026-11-10T06:23:26.681Z