Dough rheological properties 第1页

Effect of low molecular gluten subunits (LMW-GS) on dough rheological properties Effects of post-anthesis irrigation on degree of polymerization of storage protein and rheological properties in wheat Wheat Flour Quality Requirement for Lanzhou Hand-Stretched Noodles THE EFFECT OF SOWING DATE AND NITROGEN APPLICATION UNDER DIFFERENT ECOSYSTEM ON THE YIELD AND QUALITY OF THE SUPERIOR WHEAT VARIETY