Influence of soy protein on rheological properties and water retention capacity of wheat gluten

Published 2008 View Full Article

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Title
Influence of soy protein on rheological properties and water retention capacity of wheat gluten
Authors
Keywords
-
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 42, Issue 1, Pages 358-362
Publisher
Elsevier BV
Online
2008-03-14
DOI
10.1016/j.lwt.2008.03.002

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