Tannins improve dough mixing properties through affecting physicochemical and structural properties of wheat gluten proteins

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Title
Tannins improve dough mixing properties through affecting physicochemical and structural properties of wheat gluten proteins
Authors
Keywords
-
Journal
FOOD RESEARCH INTERNATIONAL
Volume 69, Issue -, Pages 64-71
Publisher
Elsevier BV
Online
2014-12-21
DOI
10.1016/j.foodres.2014.12.012

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