Structural, thermal and rheological properties of gluten dough: Comparative changes by dextran, weak acidification and their combination
Yao Zhang(Jiangnan University), Xueming Xu(Lanzhou University of Technology), Tingting Hong(Changzhou University), Na Yang(Huazhong Agricultural University), Wenjie Yu(Jiangnan University), Zhengyu Jin(Chinese Academy of Medical Sciences & Peking Union Medical College)
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