Gluten content, composition, and structural characteristics dominate chinese steam bun quality: Insights from varied wheat varieties.
- DOI
- 10.1016/j.colsurfb.2026.115752
- Published
- 2026 Sep
- Container
- Colloids and surfaces. B, Biointerfaces
- Publisher
- Not recorded
- Open access
- no
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Cite this work
BibTeX
@article{allodium:10.1016/j.colsurfb.2026.115752,
title = {Gluten content, composition, and structural characteristics dominate chinese steam bun quality: Insights from varied wheat varieties.},
author = {Sharafeldin S and Akbar T and Zhu Y and Liangxing Z and Sang L and Chen R and Dai Z and Qun S},
year = {2026},
journal = {Colloids and surfaces. B, Biointerfaces},
doi = {10.1016/j.colsurfb.2026.115752},
url = {https://doi.org/10.1016/j.colsurfb.2026.115752}
}RIS
TY - JOUR TI - Gluten content, composition, and structural characteristics dominate chinese steam bun quality: Insights from varied wheat varieties. AU - Sharafeldin S AU - Akbar T AU - Zhu Y AU - Liangxing Z AU - Sang L AU - Chen R AU - Dai Z AU - Qun S PY - 2026 JO - Colloids and surfaces. B, Biointerfaces DO - 10.1016/j.colsurfb.2026.115752 UR - https://doi.org/10.1016/j.colsurfb.2026.115752 ER -
APA
S, S., T, A., Y, Z., Z, L., L, S., R, C., Z, D., & S, Q. (2026). Gluten content, composition, and structural characteristics dominate chinese steam bun quality: Insights from varied wheat varieties.. Colloids and surfaces. B, Biointerfaces. https://doi.org/10.1016/j.colsurfb.2026.115752
Source records
- pubmed · retrieved 2026-09-25T13:08:48.185Z
- europe-pmc · retrieved 2026-09-25T13:08:48.190Z