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ArticleFoods (Basel, Switzerland)2026

Contribution of Protein, Starch, and Fiber Composition to the Prediction of Dough Rheology and Baking Quality in U.S. Hard Red Spring Wheat.

Yun Zhao et al.PubMed ↗Full text ↗Publisher ↗

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1 paper cites it

2026

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Contribution of Protein, Starch, and Fiber Composition to the Prediction of Dough Rheology and Baking Quality in U.S. Hard Red Spring Wheat. | OpenQuestion