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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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