Article Versions Notes

Liu Y, Zhang Q, Wang Y, Xu P, Wang L, Liu L, Rao Y. Enrichment of Wheat Bread with Platycodon grandiflorus Root (PGR) Flour: Rheological Properties and Microstructure of Dough and Physicochemical Characterization of Bread. Foods. 2023; 12(3):580. https://doi.org/10.3390/foods12030580

Liu, Yuanyuan, Qian Zhang, Yuhan Wang, Pingkang Xu, Luya Wang, Lei Liu, and Yu Rao. 2023. "Enrichment of Wheat Bread with Platycodon grandiflorus Root (PGR) Flour: Rheological Properties and Microstructure of Dough and Physicochemical Characterization of Bread" Foods 12, no. 3: 580. https://doi.org/10.3390/foods12030580

Liu, Y., Zhang, Q., Wang, Y., Xu, P., Wang, L., Liu, L., & Rao, Y. (2023). Enrichment of Wheat Bread with Platycodon grandiflorus Root (PGR) Flour: Rheological Properties and Microstructure of Dough and Physicochemical Characterization of Bread. Foods, 12(3), 580. https://doi.org/10.3390/foods12030580