Effect of germ protein on dough properties of wheat flour in Hetao area

LU Yuru, SHI Jinghong, LIU Cong, SUN Yi, YANG Lei, LIU Jing, BAO Xiaolan, WANG Jilite

Food and Fermentation Industries ›› 2025, Vol. 51 ›› Issue (14) : 175-184.

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Food and Fermentation Industries ›› 2025, Vol. 51 ›› Issue (14) : 175-184. DOI: 10.13995/j.cnki.11-1802/ts.040262

Effect of germ protein on dough properties of wheat flour in Hetao area

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2025, 51(14): 175-184 https://doi.org/10.13995/j.cnki.11-1802/ts.040262

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