Solubility variation of wheat dough proteins: A practical way to track protein behaviors in dough processing
Xiaolong Wang(Murdoch University), Shahidul Islam(University of Arkansas at Pine Bluff), R. Appels(The University of Melbourne), Dean Diepeveen(Murdoch University), Xiaoke Zhang(North West Agriculture and Forestry University), F. Békés(Australian Nuclear Science and Technology Organisation), Xinzhong Hu(Shaanxi Normal University), Wujun Ma(Qingdao Agricultural University)
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