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Quantitative proteomic analysis for characterization of protein components related to dough quality and celiac disease in wheat flour, dough, and heat-treated dough

Jianchao Feng; Yuku Jia; Beiming Xu; Xintong Bi; Zifei Ge; Geng Ma; Yingxin Xie; Chenyang Wang; Dongyun Ma
Food Chemistry · Vol. 461 · pp. 140924 · 2024
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Bibliographic Information

JournalFood Chemistry
PublisherElsevier
Publication Date2024-12-01
Publication Year2024
Volume461
Pages140924
Document TypeJournal Article
eISSN0308-8146
DOI10.1016/j.foodchem.2024.140924
SubjectAgricultural and Biological Sciences

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Journal Homepagehttps://www.sciencedirect.com/science/journal/03088146
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