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The cryoprotective blueprint of high-molecular-weight glutenin subunits: mechanisms linking genetics and structure to dough freezing tolerance - a review.
Sharafeldin S, Naser M, Akbar T, Mowafy S, Salman Iqbal M, Abd Elhamid AM, Ahmad M, Kholaf GM, Abu Ahmed RA, Liangxing Z, Sang L, Qun S. Sharafeldin S, et al. Among authors: mowafy s. Food Chem. 2026 Jun 2;521:149878. doi: 10.1016/j.foodchem.2026.149878. Online ahead of print. Food Chem. 2026. PMID: 42242055 Review.
41 results