首页|期刊导航|粮油科技（英文）|Assessing the wheatgrass powder as a functional ingredient in steamed bread from the nutritional and techno-functional perspective

Assessing the wheatgrass powder as a functional ingredient in steamed bread from the nutritional and techno-functional perspective

Muhammad Bilal Yisheng Du Dandan Li Runqiang Yang Chong Xie Pei Wang

粮油科技（英文）2025，Vol.8Issue(4)：271-277,7.

粮油科技（英文）2025，Vol.8Issue(4)：271-277,7.DOI:10.1016/j.gaost.2025.07.002

Assessing the wheatgrass powder as a functional ingredient in steamed bread from the nutritional and techno-functional perspective

Muhammad Bilal ¹Yisheng Du ¹Dandan Li ²Runqiang Yang ²Chong Xie ²Pei Wang²

作者信息

1. College of Food Science and Technology,Whole Grain Food Engineering Research Center,Nanjing Agricultural University,Nanjing 210095,China
2. College of Food Science and Technology,Whole Grain Food Engineering Research Center,Nanjing Agricultural University,Nanjing 210095,China||The Sanya Institute of Nanjing Agricultural University,Sanya 572024,China
折叠

摘要

关键词

Wheatgrass/Steamed bread/Antioxidant activity/Microstructure/Shelf life

Key words

Wheatgrass/Steamed bread/Antioxidant activity/Microstructure/Shelf life

引用本文复制引用

Muhammad Bilal,Yisheng Du,Dandan Li,Runqiang Yang,Chong Xie,Pei Wang..Assessing the wheatgrass powder as a functional ingredient in steamed bread from the nutritional and techno-functional perspective[J].粮油科技（英文）,2025,8(4):271-277,7.

基金项目

This research was supported by the Hainan Province Science and Technology Special Fund(ZDYF2022XDNY233),the Fundamental Research Funds for the Central Universities(KJYQ2025018),National key research and development plan project(2022YFD2301401),Young Elite Scientists Sponsorship Program by the CAST(2022QNRC001),Key Technology Research and Development Program of Shandong and Jiangsu Province(2024TZXD070,BE2023370),and a project funded by the Priority Academic Program Development(PAPD)of Jiangsu Higher Education Institutions. （ZDYF2022XDNY233）

粮油科技（英文）

ISSN：2096-4501

访问量0

下载量0

段落导航