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Journal: Foods, 2016
Volume: 5
Number: 49

Article: Effects of Two-Step Transamidation of Wheat Semolina on the Technological Properties of Gluten
Authors: by Salvatore Moscaritolo, Lucia Treppiccione, Antonio Ottombrino and Mauro Rossi
Link: https://www.mdpi.com/2304-8158/5/3/49

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