Back to matchesWe found a matchYour institution may have access to this item. Find your institution then sign in to continue.TitleEffects of gluten on rheological properties of dough and qualities of noodles with potato–wheat flour blends.AuthorsZhao, Beibei; Deng, Jiawen; Li, Mingyue; Li, Hua; Gong, Haodi; Zhang, Yan; Chen, ZhichengPublicationCereal Chemistry, 2020, Vol 97, Issue 3, p601ISSN0009-0352Publication typeArticleDOI10.1002/cche.10276