Superheated steam-treated wheat flour for the preparation of low-fat short dough biscuits: Effects on dough characteristics and biscuit quality

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Publication date: April 2026

Source: Food Hydrocolloids, Volume 173

Author(s): Chang Han, Xuepan Qi, Yamei Jin, Na Yang, Dan Xu, Fengfeng Wu, Xueming Xu

​Publication date: April 2026Source: Food Hydrocolloids, Volume 173Author(s): Chang Han, Xuepan Qi, Yamei Jin, Na Yang, Dan Xu, Fengfeng Wu, Xueming Xu Read More

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