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About this Agricultural and Biological Sciences article
The overexpression of high-molecular-weight glutenin subunit Bx7 improves the dough rheological properties by altering secondary and micro-structures of wheat gluten by Li, Shaopeng; Liu, Yingchun; Tong, Jingyang; Yu, Liwei; Ding, Mengyun; Zhang, Zhengmao; Rehman, Ata-ur; Majzoobi, Mahsa; Wang, Zhonghua; Gao, Xin is a Agricultural and Biological Sciences article available to read on EtoBox.
It is typically read by researchers, students, and practitioners in Agricultural and Biological Sciences.
- Author
- Li, Shaopeng; Liu, Yingchun; Tong, Jingyang; Yu, Liwei; Ding, Mengyun; Zhang, Zhengmao; Rehman, Ata-ur; Majzoobi, Mahsa; Wang, Zhonghua; Gao, Xin
- Publisher
- Elsevier Science; Elsevier ; Elsevier BV (ISSN 0963-9969)
- Published
- 2020
- Field
- Agricultural and Biological Sciences (Life Sciences)