<i>Lycium barbarum</i> pulp addition improves the dough properties and gluten protein structure.

Food Chem X · 2024 · PMC11399552 · PMID 39280223

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an increasing trendno p-value reported

4 (B), the rate at which DPPH and ABTS + scavenge free radicals showed an increasing trend.

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showed a trendno p-value reported

Therefore, the crystallinity of the crystal showed a trend of decrease during this process ( Chen, He, Fu, & Huang, 2015 ), in line with the previous DSC determination results. 3.8.

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