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Effects of tannic acid on gluten protein structure, dough properties and bread quality of Chinese wheat

✍ Scribed by Li Zhang; Libao Cheng; Lijun Jiang; Yuesheng Wang; Guangxiao Yang; Guangyuan He

Publisher: John Wiley and Sons
Year: 2010
Tongue: English
Weight: 273 KB
Volume: 90
Category: Article
ISSN: 0022-5142
DOI: 10.1002/jsfa.4107

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