Hang Xiao to Bread
This is a "connection" page, showing publications Hang Xiao has written about Bread.
Connection Strength
0.404
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Guo J, Zhang G, Duan J, Xiao H, Li P, Wang P, Guo J. Underlying mechanisms of Antarctic krill peptide in enhancing frozen dough quality: From gluten protein aggregation and microstructure to corresponding steamed bread quality. Food Chem. 2026 May 30; 512:148960.
Score: 0.242
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Tu J, Zhao J, Liu G, Tang C, Han Y, Cao X, Jia J, Ji G, Xiao H. Solid state fermentation by Fomitopsis pinicola improves physicochemical and functional properties of wheat bran and the bran-containing products. Food Chem. 2020 Oct 30; 328:127046.
Score: 0.162