Response of the distribution and molecular transition of gluten proteins and quality of Chinese steamed bread to different hydration levels
- DOI
- 10.1016/j.ijbiomac.2024.135784
- Published
- 2024-11
- Container
- International Journal of Biological Macromolecules
- Publisher
- Elsevier BV
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.ijbiomac.2024.135784,
title = {Response of the distribution and molecular transition of gluten proteins and quality of Chinese steamed bread to different hydration levels},
author = {Wenxin Xie and Ruobing Jia and Yunpeng Qu and Meng Ma and Yanfei Wang and Hongyan Li and Qingjie Sun and Man Li and Fengwei Xie},
year = {2024},
journal = {International Journal of Biological Macromolecules},
doi = {10.1016/j.ijbiomac.2024.135784},
url = {https://doi.org/10.1016/j.ijbiomac.2024.135784}
}RIS
TY - JOUR TI - Response of the distribution and molecular transition of gluten proteins and quality of Chinese steamed bread to different hydration levels AU - Wenxin Xie AU - Ruobing Jia AU - Yunpeng Qu AU - Meng Ma AU - Yanfei Wang AU - Hongyan Li AU - Qingjie Sun AU - Man Li AU - Fengwei Xie PY - 2024 JO - International Journal of Biological Macromolecules DO - 10.1016/j.ijbiomac.2024.135784 UR - https://doi.org/10.1016/j.ijbiomac.2024.135784 ER -
APA
Xie, W., Jia, R., Qu, Y., Ma, M., Wang, Y., Li, H., Sun, Q., Li, M., & Xie, F. (2024). Response of the distribution and molecular transition of gluten proteins and quality of Chinese steamed bread to different hydration levels. International Journal of Biological Macromolecules. https://doi.org/10.1016/j.ijbiomac.2024.135784
Source records
- crossref · retrieved 2026-09-26T22:59:24.165Z