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Prior roasting of wheat impacts on the functionality of flour prepared from it: Part 2. Wheat protein functionality

Fuente: Wiley Open Access

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Bibliographische Detailangaben
Hauptverfasser:	Jana van Rooyen, Jan A. Delcour, Samson A. Oyeyinka, Senay Simsek, Martin Kidd, Marena Manley
Format:	Artículo Open Access
Veröffentlicht:	Wiley 2024
Schlagworte:	Cereal Chemistry
Online-Zugang:	Acceder al recurso
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

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