Impact of replacing wheat flour with lychee juice by-products on bread quality characteristics and microstructure
Authors:
- Ting XinTXTing Xin
- Shuying TangSTShuying Tang
- Tong SuTSTong Su
- Zhenzhen HuangZHZhenzhen Huang
- Fei HuangFHFei Huang
- Ruifen ZhangRZRuifen Zhang
- Lihong DongLDLihong Dong
- Mei DengMDMei Deng
- Yingbin ShenYSYingbin Shen
- Dongxiao SuDSDongxiao Su
Open Access
Abstract
No abstract availableKeywords
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