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Impact of Redox Agents on the Extractability of Gluten Proteins during Bread Making

✍ Scribed by Lagrain, Bert; Thewissen, Bert G.; Brijs, Kristof; Delcour, Jan A.

Book ID
126895269
Publisher
American Chemical Society
Year
2007
Tongue
English
Weight
285 KB
Volume
55
Category
Article
ISSN
0021-8561

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