Analysis of differences in gluten protein characteristics of anterior, middle, and posterior wheat flour

JIANG Jiarui, FAN Xiangqi, ZHENG Xueling

Food and Fermentation Industries ›› 2024, Vol. 50 ›› Issue (4) : 240-245.

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Food and Fermentation Industries ›› 2024, Vol. 50 ›› Issue (4) : 240-245. DOI: 10.13995/j.cnki.11-1802/ts.034114

Analysis of differences in gluten protein characteristics of anterior, middle, and posterior wheat flour

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2024, 50(4): 240-245 https://doi.org/10.13995/j.cnki.11-1802/ts.034114

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