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2020•Shipin anquan zhiliang jiance xuebaoRequires access

Relationship between protein properties of wheat flour and rheological properties of dough.

Chuan Yang, Qiao WenChen, Yingquan Zhang, Zhao Minghui, Na Tang, Li Qiang, Bo Zhao, Li Ding, Bo Zhang

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Key concepts: Rheology, Food science, Wheat flour, Chemistry, Wheat gluten, Gluten, Materials science, Composite material

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