Effects of oxidizing agents and defatting on the electrophoretic patterns of flour proteins during dough mixing

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Published in:European food research & technology 2000-01, Vol.211 (5), p.322-325
Main Authors: Demiralp, H., Çelik, S., Köksel, H.
Format: Article
Language:English
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title Effects of oxidizing agents and defatting on the electrophoretic patterns of flour proteins during dough mixing
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