Evaluating the effect of salt on gluten protein interactions in dough via solvent solubility profiling
2026 · Journal of Cereal Science · 0 citations
https://doi.org/10.1016/j.jcs.2026.104410
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Bin-xiao Fu is an academic researcher from Canada Grain Commission. The author has contributed to research in topics: Semiconductor Quantum Structures and Devices & Nanowire Synthesis and Applications & Food composition and properties. The author has an h-index of 1, co-authored 4 publications.
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