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Effect of active soybean flour on structure and rheological properties of gluten protein in posterior routes wheat flour
JIANG Jiarui, ZHAO Guiting, GONG Zhaohai, ZHENG Xueling
Food and Fermentation Industries ›› 2024, Vol. 50 ›› Issue (15) : 248-255.
Effect of active soybean flour on structure and rheological properties of gluten protein in posterior routes wheat flour
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