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Quality deterioration and improvement of wheat gluten protein in frozen dough

Quality deterioration and improvement of wheat gluten protein in frozen dough

Feng, Wenjuan; Ma, Sen; Wang, Xiaoxi

期刊名称Grain & Oil Science and Technology
作者Feng, Wenjuan; Ma, Sen; Wang, Xiaoxi
印刷ISSN2590-2598
文件大小4536.59KB
发表时间2020-2
DOI10.1016/j.gaost.2020.02.001

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