reference/4052511

http://rdf.ncbi.nlm.nih.gov/pubchem/reference/4052511

Outgoing Links

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contentType	Journal Article
issn	0308-8146
pageRange	131390-
publicationName	Food Chemistry
startingPage	131390
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bibliographicCitation	Yu L, Ma Y, Zhao Y, Rehman AU, Guo L, Liu Y, Yang Y, Wang Z, Cao X, Gao X. Interaction of B-type starch with gluten skeleton improves wheat dough mixing properties by stabilizing gluten micro-structure. Food Chem. 2022 Mar 01;371():131390. doi: 10.1016/j.foodchem.2021.131390. PMID: 34808780.
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date	2022-03-01-04:00^^<http://www.w3.org/2001/XMLSchema#date>
identifier	https://doi.org/10.1016/j.foodchem.2021.131390 https://pubmed.ncbi.nlm.nih.gov/34808780
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language	English
source	https://pubmed.ncbi.nlm.nih.gov/ https://www.crossref.org/
title	Interaction of B-type starch with gluten skeleton improves wheat dough mixing properties by stabilizing gluten micro-structure
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Total number of triples: 38.