# A Study on the Relationship Between Rheological Properties of Wheat Flour, Gluten Structure, and Dumpling Wrapper Quality

> Research article (International Journal of Food Properties, 2016) · cited 19× · AI/ML

**Wikidata**: [openalex:W2319964795](https://www.wikidata.org/wiki/openalex:W2319964795)  
**Source**: https://4ort.xyz/entity/a-study-on-the-relationship-between-rheological-properties-of-wheat-flour-gluten-structure-and-dumpling-wrapper-quality