Interaction of Puroindolines with Wheat Flour Polar Lipids Determines Their Foaming Properties (Q59133866)
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| Language | Label | Description | Also known as |
|---|---|---|---|
| English | Interaction of Puroindolines with Wheat Flour Polar Lipids Determines Their Foaming Properties |
No description defined |
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Interaction of Puroindolines with Wheat Flour Polar Lipids Determines Their Foaming Properties (English)
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January 1997
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45
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1
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108-116
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