Purification of wheat flour high-molecular-weight glutenin subunits by fast protein liquid chromatography
Author:
Publisher
Elsevier BV
Subject
Biochemistry,Food Science
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1. Influence of a hydrothermal treatment on protein fractions of wheat;Applied Biochemistry and Microbiology;2011-01
2. The influence of monoacylglycerol and L -glutamic acid on the viscoelastic properties of wheat flour dough and sensory characteristics of French loaf product;Journal of the Science of Food and Agriculture;2010-07-26
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