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Enhancement of gluten quality combined with reduced lipid content through a new salt-washing process
Li Day, MaryAnn Augustin, R. John Pearce, Ian L. Batey, Colin W. WrigleyVolume:
95
Year:
2009
Language:
english
Pages:
8
DOI:
10.1016/j.jfoodeng.2009.05.018
File:
PDF, 656 KB
english, 2009