FOOD SCIENCE ›› 2013, Vol. 34 ›› Issue (9): 324-329.doi: 10.7506/spkx1002-6630-201309065
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ZHANG Chong,LU Zhao-xin*
Received:
2013-03-13
Revised:
2013-04-13
Online:
2013-05-15
Published:
2013-05-07
Contact:
LU Zhao-xin
E-mail:fmb@njau.edu.cn
CLC Number:
ZHANG Chong,LU Zhao-xin*. Research Progress of Enzyme Preparation for Wheat Flour Gluten Improvement[J]. FOOD SCIENCE, 2013, 34(9): 324-329.
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URL: https://www.spkx.net.cn/EN/10.7506/spkx1002-6630-201309065
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