Partial Substitution of Wheat Flour with Soybean and Gluten Powder: Impact on Flavor Characteristics of Pixian Douban-Meju and Their Quality Properties.

In conclusion, the fermentation of G3 resulted in a higher quality of PXDB-Meju, showing that partial substitute of wheat flour with gluten was facilitated for improving the quality of PXDB. This article is protected by copyright. All rights reserved.