Steamed Wheat Breads with <i>Auricularia polytricha</i> Powder as a Functional Food Product

ISSN Print: 2333-9705
ISSN Online: 2333-9721
www.scirp.net/journal/oalibj
E-mail: [email protected]

Citations

"Steamed Wheat Breads with Auricularia polytricha Powder as a Functional Food Product"
written by Fengjuan Jia, Yueming Wang, Zhiqing Gong, Wenjia Cui, Yansheng Wang, Wenliang Wang,
published by Open Access Library Journal, Vol.6 No.11, 2019

has been cited by the following article(s):

No relevant information.

[1]	Unlocking the potential of waxy wheat: a comprehensive study on nutritional flavor, structural collapse, and practical blending strategies Food Chemistry, 2026 DOI:10.1016/j.foodchem.2025.147385