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

作者信息

Field J M, Shewry P R, Miflin B J

出版信息

J Sci Food Agric. 1983 Apr;34(4):370-7. doi: 10.1002/jsfa.2740340409.

DOI:10.1002/jsfa.2740340409
PMID:6876769
Abstract
摘要

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