# Effect of β-Cyclodextrin on the Quality of Wheat Flour Dough and Prebaked Bread

**Type:** Papers  
**Canonical URL:** https://scholariq.org/papers/effect-of-cyclodextrin-on-the-quality-of-wheat-flour-dough-and-prebaked-bread/

## Facts

| Field | Value |
| --- | --- |
| Author Names | Jianjun Zhou,Heng Yang,Xinguang Qin,Xianqin Hu,Gang Liu,Xuedong Wang |
| Citations | 22 |
| DOI | 10.1007/s11483-019-09566-2 |
| Fields | Agricultural and Biological Sciences,Nursing |
| Open Access | false |
| OA Status | closed |
| OpenAlex ID | https://openalex.org/W2912828024 |
| Type | article |
| Year | 2019 |

## Paper authors

- [Xianqin Hu](https://scholariq.org/researchers/xianqin-hu/)

## Paper primary topic

- [Food composition and properties](https://scholariq.org/topics/food-composition-and-properties/)

## Paper topics

- [Food composition and properties](https://scholariq.org/topics/food-composition-and-properties/)
- [Microbial Metabolites in Food Biotechnology](https://scholariq.org/topics/microbial-metabolites-in-food-biotechnology/)
- [Polysaccharides Composition and Applications](https://scholariq.org/topics/polysaccharides-composition-and-applications/)

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Source: ScholarIQ — public research metadata, principally OpenAlex. See https://scholariq.org/sources/ for provenance and https://scholariq.org/methodology/ for what these figures mean.