Investigation into the effects of laccase and ferulic acid on the rheological and baking properties of arabinoxylan-rich doughs

作者：Tongtong Zhou, Yueyue Yang, Qing Liu, Chao Qiu, Aiquan Jiao, Zhengyu Jin · 发表于：Food Hydrocolloids · 年份：2025 · DOI：10.1016/j.foodhyd.2025.111637 · 被引用次数：6 · 研究领域：Fermentation and Sensory Analysis、Food composition and properties、Phytochemicals and Antioxidant Activities