In this study, protein content was significantly and positive correlated to wet gluten and sedimentation.

  • 强筋组和总样品中蛋白质含黄和稳定时间相关不显著,表明强筋小麦改良更应注重提高蛋白质的质量.

  • 网络文摘精选 2025-01-18 15:28:14

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