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Effect of Bran Reduction on Gluten Secondary Structure in Intermediate Wheatgrass (Thinopyrum intermedium) Dough
Effect of Bran Reduction on Gluten Secondary Structure in Intermediate Wheatgrass (Thinopyrum intermedium) Dough
2016
C. Gajadeera
Alessandra Marti
Baraem Ismail
Keywords:
Thinopyrum intermedium
Protein secondary structure
Biochemistry
Bran
Gluten
Biology
Chemistry
Food science
Correction
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