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Hydrolysis of soft wheat flour: Enhanced functional properties and the effect of starch on allergenicity reduction
Hydrolysis of soft wheat flour: Enhanced functional properties and the effect of starch on allergenicity reduction
2021
Ivana Gazikalović
Jelena Mijalković
Nataša Ž. Šekuljica
Nevena Luković
Sonja Jakovetić Tanasković
Alina Culeţu
Zorica Knežević-Jugović
Keywords:
Starch
Food science
Hydrolysis
Chemistry
wheat flour
Reduction (complexity)
Correction
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