Effect of catalysis by peroxidase and its mimic on the structure of wheat flour supplemented with fermented bran and its dough texture, bread quality and functionality

Food Chemistry 2026

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Authors: Haixin Bi, Jingyi Xu, Jiaying Xin, Lirui Sun, Tianyu Cui, Jinhui Xie, Chungu Xia

DOI: 10.1016/j.foodchem.2026.147926

Cited by: 3

References: 37

Fields of Study & Subjects

Food composition and properties Polysaccharides and Plant Cell Walls Celiac Disease Research and Management

References 37