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Evolution of the morphological, structural, and molecular properties of gluten protein in dough with different

Ruobing Jia1, Mengli Zhang1, Tianbao Yang2

  • 1School of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, Shandong Province, PR China.

Food Chemistry: X
|October 10, 2022
PubMed

Keywords:
DoughGluten evolutionHydration levelMixingMolecular chainNetwork structure

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