☆ 4.7 Article

Zein molecules in aqueous acetic acid solution: Self-assembling behaviors and formation mechanism of gluten-free doughs

Innovative Food Science & Emerging Technologies (2022)

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Innovative Food Science & Emerging Technologies
Volume 80, Issue -, Pages 103092

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Elsevier BV
DOI: 10.1016/j.ifset.2022.103092

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Food Science & Technology

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