Article Versions Notes

Li F, Li T, Zhao J, Fan M, Qian H, Li Y, Wang L. Entanglement between Water Un-Extractable Arabinoxylan and Gliadin or Glutenins Induced a More Fragile and Soft Gluten Network Structure. Foods. 2023; 12(9):1800. https://doi.org/10.3390/foods12091800

Li, Fan, Tingting Li, Jiajia Zhao, Mingcong Fan, Haifeng Qian, Yan Li, and Li Wang. 2023. "Entanglement between Water Un-Extractable Arabinoxylan and Gliadin or Glutenins Induced a More Fragile and Soft Gluten Network Structure" Foods 12, no. 9: 1800. https://doi.org/10.3390/foods12091800

Li, F., Li, T., Zhao, J., Fan, M., Qian, H., Li, Y., & Wang, L. (2023). Entanglement between Water Un-Extractable Arabinoxylan and Gliadin or Glutenins Induced a More Fragile and Soft Gluten Network Structure. Foods, 12(9), 1800. https://doi.org/10.3390/foods12091800