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Why Dough Inflation should have to Modify the Rate of Gluten Protein Thermosetting
Why Dough Inflation should have to Modify the Rate of Gluten Protein Thermosetting
2004
Marion Pommet
Andreas Redl
Sandra Domenek
S. Guilbert
M. H. Morel
Keywords:
Inflation
Thermosetting polymer
Food science
Gluten
Materials science
Chemistry
Correction
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