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Effects of Two-Step Transamidation of Wheat Semolina on the..:
Moscaritolo, Salvatore
;
Treppiccione, Lucia
;
Ottombrino, Antonio
.
Foods. 5 (2016) 3 - p. 49 , 2016
Link:
https://doi.org/10.3390/foods5030049
RT Journal T1
Effects of Two-Step Transamidation of Wheat Semolina on the Technological Properties of Gluten
UL https://suche.suub.uni-bremen.de/peid=cr-10.3390_foods5030049&Exemplar=1&LAN=DE A1 Moscaritolo, Salvatore A1 Treppiccione, Lucia A1 Ottombrino, Antonio A1 Rossi, Mauro PB MDPI AG YR 2016 SN 2304-8158 JF Foods VO 5 IS 3 SP 49 LK http://dx.doi.org/https://doi.org/10.3390/foods5030049 DO https://doi.org/10.3390/foods5030049 SF ELIB - SuUB Bremen
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