6 results on '"Luan, Guangzhong"'
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2. The role of the extension region on the structural and physicochemical characteristics of the α ‐subunit of β ‐conglycinin: implications of pH value and ionic strength
3. Rheological behavior of batter and quality of gluten‐free bread based on nonglutinous rice flour and tartary buckwheat flour
4. Effect of potato flour on quality and staling properties of wheat–potato flour bread
5. The effects of extruded corn flour on rheological properties of wheat‐based composite dough and the bread quality
6. The effects of extruded black rice flour on rheological and structural properties of wheat‐based dough and bread quality
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