Effect of Polydextrose and Its Complex on the Pasting, Function, and Microstructural Characteristics of Low-Gluten Wheat Dough and Steamed Buns.
- DOI
- 10.3390/gels12090764
- Published
- 2026 Aug 26
- Container
- Gels (Basel, Switzerland)
- Publisher
- Not recorded
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.3390/gels12090764,
title = {Effect of Polydextrose and Its Complex on the Pasting, Function, and Microstructural Characteristics of Low-Gluten Wheat Dough and Steamed Buns.},
author = {Chang S and Chen R and Dai B and Li X},
year = {2026},
journal = {Gels (Basel, Switzerland)},
doi = {10.3390/gels12090764},
url = {https://doi.org/10.3390/gels12090764}
}RIS
TY - JOUR TI - Effect of Polydextrose and Its Complex on the Pasting, Function, and Microstructural Characteristics of Low-Gluten Wheat Dough and Steamed Buns. AU - Chang S AU - Chen R AU - Dai B AU - Li X PY - 2026 JO - Gels (Basel, Switzerland) DO - 10.3390/gels12090764 UR - https://doi.org/10.3390/gels12090764 ER -
APA
S, C., R, C., B, D., & X, L. (2026). Effect of Polydextrose and Its Complex on the Pasting, Function, and Microstructural Characteristics of Low-Gluten Wheat Dough and Steamed Buns.. Gels (Basel, Switzerland). https://doi.org/10.3390/gels12090764
Source records
- pubmed · retrieved 2026-09-26T14:23:53.709Z