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HMW-GSs 1Dx3+1Dy12 contribute to a suitable wheat gluten strength that confers superior Chinese steamed bread quality.
J Food Sci. 2024 Feb;89(2):1047-1057. doi: 10.1111/1750-3841.16915. Epub 2024 Jan 9.
J Food Sci. 2024.
PMID: 38193206
Effects of Low-Molecular-Weight Glutenin Subunit Encoded by Glu-A3 on Gluten and Chinese Fresh Noodle Quality.
Zhou H, Zhang Y, Yang Y, Zhang Y, Ban J, Zhao B, Zhang L, Zhang X, Guo B.
Zhou H, et al.
Foods. 2023 Aug 20;12(16):3124. doi: 10.3390/foods12163124.
Foods. 2023.
PMID: 37628123
Free PMC article.
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