Study on influence of soybean protein on composition and structure of gliadin in dough

WANG Xiaohui, ZHU Tingwei, MENG Fancong, CHEN Fusheng, GUO Xingfeng

Food and Fermentation Industries ›› 2025, Vol. 51 ›› Issue (1) : 223-230.

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Food and Fermentation Industries ›› 2025, Vol. 51 ›› Issue (1) : 223-230. DOI: 10.13995/j.cnki.11-1802/ts.038734

Study on influence of soybean protein on composition and structure of gliadin in dough

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2025, 51(1): 223-230 https://doi.org/10.13995/j.cnki.11-1802/ts.038734

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