Bx7 and By8 glutenin subunits dictate freeze-thaw stability in Chinese steam bun dough: Molecular basis across wheat cultivars

作者：Sameh Sharafeldin, Toheed Akbar, Lina Li, Lizhu Cui, Biao Xue, Xiaoyun Zhao, Mahmoud Naser, Samir Mowafy, Zhang Xinyu, Liyuan Qin, Chongyi Wu, Qun Shen · 发表于：Food Hydrocolloids · 年份：2025 · DOI：10.1016/j.foodhyd.2025.112003 · 被引用次数：4 · 研究领域：Food composition and properties、Agriculture, Soil, Plant Science、Wheat and Barley Genetics and Pathology