Original Research
Published on 17 May 2023
Superior gluten structure and more small starch granules synergistically confer dough quality for high amylose wheat varieties
in Food Chemistry
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Original Research
Published on 17 May 2023
in Food Chemistry
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in Food Chemistry
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in Food Chemistry
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in Food Chemistry
Original Research
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in Food Chemistry
Original Research
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in Food Chemistry
Original Research
Published on 05 May 2023
in Food Chemistry
Original Research
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in Food Chemistry
Original Research
Published on 05 May 2023
in Food Chemistry
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Original Research
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Original Research
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in Food Chemistry
Original Research
Published on 17 Apr 2023
in Food Chemistry