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Journal: Processes, 2021
Volume: 9
Number: 1244
Article:
Changes in Hydrophobic Interactions among Gluten Proteins during Dough Formation
Authors:
by
Sonoo Iwaki, Katsuyuki Hayakawa, Bin-Xiao Fu and Chikako Otobe
Link:
https://www.mdpi.com/2227-9717/9/7/1244
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