As shown in Table 2 , with the increase in the number of FTs, the g-g-g configuration content of the sample showed an increasing trend, and the g-g-g configuration content of the control group increased by 5.11 % (from 72.31 % to 77.42 %) and that of the experimental group increased by 3.96 % (from 72.78 % to 76.74 %).
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Effect of sanxan on the composition and structure properties of gluten in salt-free frozen-cooked noodles during freeze-thaw cycles.
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