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Protein Characteristics that Affect the Quality of Vital Wheat Gluten to be Used in Baking: A Review
Ortolan, Fernanda, Steel, Caroline JoyVolume:
16
Langue:
english
Journal:
Comprehensive Reviews in Food Science and Food Safety
DOI:
10.1111/1541-4337.12259
Date:
May, 2017
Fichier:
PDF, 649 KB
english, 2017