Effect of Spirulina micro-powder as a green additive on processing properties of wheat dough and bread qualityOA
Effect of Spirulina micro-powder as a green additive on processing properties of wheat dough and bread quality
Anhe Zhao;Sihai Han;Qianyi Li;Zhouya Bai;Chonghui Yue;Peiyan Li;Libo Wang;Denglin Luo
College of Food and Bioengineering,Henan University of Science and Technology,Luoyang 471023,ChinaCollege of Food and Bioengineering,Henan University of Science and Technology,Luoyang 471023,China||Henan Food Raw Material Engineering Technology Research Center(Henan University of Science and Technology),Luoyang 471023,ChinaCollege of Food and Bioengineering,Henan University of Science and Technology,Luoyang 471023,ChinaCollege of Food and Bioengineering,Henan University of Science and Technology,Luoyang 471023,China||Henan Food Raw Material Engineering Technology Research Center(Henan University of Science and Technology),Luoyang 471023,ChinaCollege of Food and Bioengineering,Henan University of Science and Technology,Luoyang 471023,China||Henan Food Raw Material Engineering Technology Research Center(Henan University of Science and Technology),Luoyang 471023,ChinaCollege of Food and Bioengineering,Henan University of Science and Technology,Luoyang 471023,China||Henan Food Raw Material Engineering Technology Research Center(Henan University of Science and Technology),Luoyang 471023,ChinaCollege of Food and Bioengineering,Henan University of Science and Technology,Luoyang 471023,China||Henan Food Raw Material Engineering Technology Research Center(Henan University of Science and Technology),Luoyang 471023,ChinaCollege of Food and Bioengineering,Henan University of Science and Technology,Luoyang 471023,China||Henan Food Raw Material Engineering Technology Research Center(Henan University of Science and Technology),Luoyang 471023,China
SpirulinaDoughBreadCrystallizationMicrostructure
SpirulinaDoughBreadCrystallizationMicrostructure
《粮油科技（英文）》 2026 (2)
150-158,9
This work was supported by the National Natural Science Foundation of China(3220209632302075)and the Natural Science Foundation of Henan Province(20230041013).
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