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Effect of adding acid‐soluble wheat protein to dough on quality stabilization of products in bread‐making
Effect of adding acid‐soluble wheat protein to dough on quality stabilization of products in bread‐making
2020
Chiaki Arai
Rieko Hirose
Mikiko Tozaki
Satoshi Nakamura
Satoshi Yamaguchi
Minoru Suzuki
Kiyokatsu Miyamori
Tomohiro Noguchi
Katsumi Takano
Keywords:
Botany
Chemistry
effect of
bread making
Food science
Gliadin
Biochemistry
Correction
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