Work

Regulation of Gluten Protein Structure by Soy Milk to Enhance Wheat Bread Quality

Year: 2026

Type: article

Source: Cereal Chemistry

DOI: 10.1002/cche.70064

Authors: Tingting Wang, Yuqing Wu, Leling Li, Fengfeng Wu, Xueming Xu, Dan Xu

Institution: Jiangnan University

Language: English

Topic: Food composition and properties

Subfield: Nutrition and Dietetics

Field: Nursing

Domain: Health Sciences

SDG: Zero hunger

Open Access status: closed

Funders: National Natural Science Foundation of China, National Key Research and Development Program of China

Awards: G4752578377, G6613486586, G7799921970

OpenAlex ID: W7151043993

FWCI:

Cites: 42

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