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Journal: Processes, 2021
Volume: 9
Number: 1244

Article: Changes in Hydrophobic Interactions among Gluten Proteins during Dough Formation
Authors: by Sonoo Iwaki, Katsuyuki Hayakawa, Bin-Xiao Fu and Chikako Otobe
Link: https://0-www-mdpi-com.brum.beds.ac.uk/2227-9717/9/7/1244

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