Effects of microwave heating on the protein structure, digestion properties and Maillard products of gluten
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Title
Effects of microwave heating on the protein structure, digestion properties and Maillard products of gluten
Authors
Keywords
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Journal
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
Volume -, Issue -, Pages -
Publisher
Springer Science and Business Media LLC
Online
2020-02-10
DOI
10.1007/s13197-020-04249-0
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