Enhancing bread shelf-life with black rice anthocyanins: Optimization, baking properties, and starch retrogradation

Journal of Cereal Science 2026

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Authors: Shuyun Liu, T. Zhang, Hanju Sun, Merga Nagassa, Shudong He

DOI: 10.1016/j.jcs.2026.104365

Cited by: 2

References: 26

Fields of Study & Subjects

Food composition and properties Microencapsulation and Drying Processes Cassava research and cyanide

References 26