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Average study score: 7/100
Bibliography
Studies by this author
1 study attributed to Xiaoyong Wang on the platform. Click a card to read the full analysis.
Study
From gluten structure to immunogenicity: Investigating the effects of lactic acid bacteria and yeast co-fermentation on wheat allergenicity in steamed buns.
This study investigates whether lactic acid bacteria (LAB) and yeast co-fermentation can reduce gluten immunoreactivity in wheat sourdough while preserving steamed bun quality.