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, (15): 248 -255 .  DOI: 10.13995/j.cnki.11-1802/ts.036713

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