Rheology, Moisture Distribution, and Retrogradation Characteristics of Dough Containing Peony Seed Oil and Quality of Corresponding Steamed Bread.

Foods · 2025 · PMC12071924 · PMID 40361588

Europe PMC DOI

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a decreasing trendno p-value reported

The hardness of PSO steamed breads is lower than that of C2 and shows a decreasing trend with the increase in the PSO addition from 2% to 6%.

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