Effects of Physicochemical Properties of Wheat (Triticum aestivum L.) Starch with Different HMW-GSs Combinations on Dough Stability

NIU HongZhuang,LIU Yang,LI XiaoPing,HAN YuXuan,WANG KeKe,YANG Yan,YANG QianHui,MIN DongHong

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PDF(1939 KB)
Scientia Agricultura Sinica ›› 2021, Vol. 54 ›› Issue (23) : 4943-4953. DOI: 10.3864/j.issn.0578-1752.2021.23.002
CROP GENETICS & BREEDING·GERMPLASM RESOURCES·MOLECULAR GENETICS

Effects of Physicochemical Properties of Wheat (Triticum aestivum L.) Starch with Different HMW-GSs Combinations on Dough Stability

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{{article.zuoZheEn_L}}. {{article.title_en}}. {{journal.qiKanMingCheng_EN}}. 2021, 54(23): 4943-4953 https://doi.org/10.3864/j.issn.0578-1752.2021.23.002

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