The cryoprotective blueprint of high-molecular-weight glutenin subunits: mechanisms linking genetics and structure to dough freezing tolerance – a review
2026Food ChemistryJournal
10.1016/j.foodchem.2026.149878Full text0 citations
2026Food ChemistryJournal
10.1016/j.foodchem.2026.149878Full text0 citations
12 authors across 3 institutions in 2 countries.
Assignment is probabilistic — a work belongs to several fields in proportions.
Several sources describing one work is the point — it means the record rests on more than one authority.
2026 · Food Chemistry · 0 citations
https://openalex.org/W7163170817