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Effect of acid‐soluble wheat protein addition on the quality of bread prepared from molded frozen dough
Effect of acid‐soluble wheat protein addition on the quality of bread prepared from molded frozen dough
2021
Chiaki Arai
Rieko Hirose
Mikiko Tozaki
Satoshi Nakamura
Satoshi Yamaguchi
Minoru Suzuki
Kiyokatsu Miyamori
Tomohiro Noguchi
Katsumi Takano
Keywords:
Gliadin
Chemistry
Food science
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