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Regulation of Gluten Protein Structure by Soy Milk to Enhance Wheat Bread Quality
Regulation of Gluten Protein Structure by Soy Milk to Enhance Wheat Bread Quality
Fuente:
Wiley Open Access
Saved in:
Bibliographic Details
Main Authors:
Tingting Wang
,
Yuqing Wu
,
Leling Li
,
Fengfeng Wu
,
Xueming Xu
,
Dan Xu
Format:
Artículo Open Access
Published:
Wiley
2026
Subjects:
Cereal Chemistry
Online Access:
Acceder al recurso
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