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For: Zhang T, Guan E, Yang Y, Zhang L, Liu Y, Bian K. Underlying mechanism governing the influence of peanut oil addition on wheat dough viscoelasticity and Chinese steamed bread quality. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.113007] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]

For:	Zhang T, Guan E, Yang Y, Zhang L, Liu Y, Bian K. Underlying mechanism governing the influence of peanut oil addition on wheat dough viscoelasticity and Chinese steamed bread quality. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.113007] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]

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(The first 100,000 artilces are displayed in RCA.)