Pre-harvest Sprouting Causes the Gluten Protein Polymers in Wheat Kernels to Depolymerize, Thus Reducing Dough Strength
Year: 2025
Type: preprint
Source: SSRN Electronic Journal
DOI: 10.2139/ssrn.5139720
Authors: Lina xu, Luyan Zhang, Qinxiang Wang, Huan Li, Yafei Zhu, Yakun Wang, Kun Sheng
Institution: Henan Institute of Science and Technology
Language: English
Subfield: Nutrition and Dietetics
Field: Nursing
Domain: Health Sciences
SDG: Zero hunger
Open Access status: green
OpenAlex ID: W4407873151