Effects of different modifiers on the properties of sorghum–wheat flour, dough, and steamed bread

Food Chemistry 2026

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Authors: Liang Zhang, Heng Wang, Haiyan Gao, Jianfang Li, Jie Zeng, Mengdi Song, Jiahui Xu

DOI: 10.1016/j.foodchem.2026.148667

Cited by: 1

References: 37

Fields of Study & Subjects

Food composition and properties Phytoestrogen effects and research Food Drying and Modeling

References 37