The impact of disulfide bond dynamics in wheat gluten protein on the development of fermented pastry crumb

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Title
The impact of disulfide bond dynamics in wheat gluten protein on the development of fermented pastry crumb
Authors
Keywords
-
Journal
FOOD CHEMISTRY
Volume 242, Issue -, Pages 68-74
Publisher
Elsevier BV
Online
2017-09-09
DOI
10.1016/j.foodchem.2017.09.007

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