Jia X, Luo X, Li Y, Ji Z, zhang H, shen W. Understanding the quality changes and underlying mechanism of wheat-stewed dough during storage. Ital. J. Food Sci. [Internet]. 2026 Jan. 1 [cited 2026 Apr. 28];38(1):286-97. Available from: https://www.itjfs.com/index.php/ijfs/article/view/3032