Effects of soybean proteins on the properties of wheat gluten

SHI Changshuo; ZHANG Ming; ZHAO Fangyuan; DONG Mengfei; ZHAO Shuchao; GUO Xingfeng

doi:10.13995/j.cnki.11-1802/ts.026649

SHI Changshuo, ZHANG Ming, ZHAO Fangyuan, DONG Mengfei, ZHAO Shuchao, GUO Xingfeng

Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (19) : 174-179.

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Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (19) : 174-179. DOI: 10.13995/j.cnki.11-1802/ts.026649

Effects of soybean proteins on the properties of wheat gluten

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2021, 47(19): 174-179 https://doi.org/10.13995/j.cnki.11-1802/ts.026649

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Received	Revised
2021-01-11	2021-03-18
Issue Date
2021-11-04

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