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Tannins improve dough mixing properties through affecting physicochemical and structural properties of wheat gluten proteins |
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Titel: |
Tannins improve dough mixing properties through affecting physicochemical and structural properties of wheat gluten proteins |
Auteur: |
Wang, Qiong Li, Yin Sun, Fusheng Li, Xiaoyan Wang, Pandi Sun, Jiutong Zeng, Jian Wang, Cheng Hu, Wei Chang, Junli Chen, Mingjie Wang, Yuesheng Li, Kexiu Yang, Guangxiao He, Guangyuan |
Verschenen in: |
Food research international |
Paginering: |
Jaargang 69 (2015) nr. C pagina's 8 p. |
Jaar: |
2015 |
Inhoud: |
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Uitgever: |
Elsevier Ltd |
Bronbestand: |
Elektronische Wetenschappelijke Tijdschriften |
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