Gelation and dough‐forming properties of canary seed protein concentrate in comparison with commercial soy protein concentrate and vital wheat gluten

Fuente: Wiley Open Access

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Bibliographic Details
Main Authors:	Suneru P. Perera, Connie Briggs, Pierre Hucl, Lamia L'Hocine, Michael T. Nickerson
Format:	Artículo Open Access
Published:	Wiley 2024
Subjects:	Cereal Chemistry
Online Access:	Acceder al recurso
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