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Starch other than gluten may make a dominant contribution to wheat dough mixing properties: A case study on two near-isogenic lines |
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Titel: |
Starch other than gluten may make a dominant contribution to wheat dough mixing properties: A case study on two near-isogenic lines |
Auteur: |
Li, Hongxia Ma, Yanrong Pan, YiLin Yu, Liwei Tian, Renmei Wu, Daying Xie, Yanzhou Wang, Zhonghua Chen, Xueyan Gao, Xin |
Verschenen in: |
Lebensmittel-Wissenschaft und Technologie |
Paginering: |
Jaargang 152 () nr. C pagina's p. |
Jaar: |
2021 |
Inhoud: |
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Uitgever: |
Elsevier Ltd |
Bronbestand: |
Elektronische Wetenschappelijke Tijdschriften |
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