Improvement of oat β-glucan on the quality deterioration of frozen wheat dough and steamed bread

作者：Yuxiao Wang, Yanan Wang, Zhiwei Wang, Sijia Hao, Siyuan Xiang, Wentao Su, Mingqian Tan · 发表于：Food Chemistry · 年份：2025 · DOI：10.1016/j.foodchem.2025.146258 · 被引用次数：9 · 研究领域：Food composition and properties、Microbial Metabolites in Food Biotechnology、Phytoestrogen effects and research