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Journal: Foods, 2021
Volume: 10
Number: 118
Article:
Methods for the Modification and Evaluation of Cereal Proteins for the Substitution of Wheat Gluten in Dough Systems
Authors:
by
Javier Espinoza-Herrera, Luz MarĂa MartĂnez, Sergio O. Serna-SaldĂvar and Cristina Chuck-Hernández
Link:
https://www.mdpi.com/2304-8158/10/1/118
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