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Effect of different blend ratios between gliadin and glutenin on biscuit quality.
Effect of different blend ratios between gliadin and glutenin on biscuit quality.
2020
Yang Tao
Wang Pei
Zhou Qin
Wang Xiao
Cai Jian
Huang Mei
Dai Tingbo
Cao Weixing
Jiang Dong
Keywords:
wheat flour
Gluten
Starch
Glutenin
Food science
Gliadin
Chemistry
Food quality
Rheology
Correction
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