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Jingjie Yang
Jingjie Yang
University of Agriculture, Faisalabad
Creep
Protein structure
Rheology
Chromatography
Glutenin
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Effect of freezing rate and frozen storage on the rheological properties and protein structure of non-fermented doughs
2020
Journal of Food Engineering
Jingjie Yang
Bo Zhang
Yingquan Zhang
Mohsin Rasheed
Shuqin Gu
Boli Guo
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