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Solubilisation and characterisation of wheat gluten proteins: Correlations between the amount of aggregated proteins and baking quality

✍ Scribed by J. Michael Field; Peter R. Shewry; Benjamin J. Miflin

Publisher
John Wiley and Sons
Year
1983
Tongue
English
Weight
559 KB
Volume
34
Category
Article
ISSN
0022-5142

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