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Journal: Foods, 2021
Volume: 10
Number: 515

Article: Functional Properties of Rye Prolamin (Secalin) and Their Improvement by Protein Lipophilization through Capric Acid Covalent Binding
Authors: by Zeinab Qazanfarzadeh, Mahdi Kadivar, Hajar Shekarchizadeh and Raffaele Porta
Link: https://www.mdpi.com/2304-8158/10/3/515

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