Effects of tannic acid on gluten protein structure, dough properties and bread quality of Chinese wheat
Li Zhang(Zhejiang Provincial People's Hospital), Guangyuan He(Chinese Academy of Tropical Agricultural Sciences), Yuesheng Wang(Shanghai Jiao Tong University), Guangxiao Yang(Huazhong University of Science and Technology), Cheng Libao(Yangzhou University), Lijun Jiang(Hebei Medical University)
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