The overexpression of high-molecular-weight glutenin subunit Bx7 improves the dough rheological properties by altering secondary and micro-structures of wheat gluten

Shaopeng Li, Yingchun Liu, Jingyang Tong, Liwei Yu, Mengyun Ding, Zhengmao Zhang, Ata Rehman, Mahsa Majzoobi, Zhonghua Wang, Xin Gao

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