The interactive effects of roasting degree and lipid content on the gas retention capacity in fermented oat dough

Food Research International 2026

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Authors: Fan Yang, Wenhua Ma, Ruige Yu, Binghua Sun, Xiaojie Qian, Cong Sun, Chong Liu, Sen Ma, Xiaoxi Wang

DOI: 10.1016/j.foodres.2026.118374

Cited by: 2

References: 16

Fields of Study & Subjects

Food composition and properties Proteins in Food Systems Polysaccharides Composition and Applications

References 16