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Gluten Proteins
Edited by
Domenico Lafiandra;
Domenico Lafiandra
University of Tuscia, Italy
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R D'Ovidio
R D'Ovidio
University of Tuscia, Italy
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Hardback ISBN:
978-0-85404-633-1
PDF ISBN:
978-1-84755-209-9
No. of Pages:
488
Publication date:
19 May 2004
Book Chapter
Structural Studies of Wheat Flour Glutenin Polymers and High Molecular Weight Glutenin Subunits by Circular Dichroism Spectroscopy
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Published:19 May 2004
Citation
M. Amato, S. Fisichella, D. Lafiandra, D. Mantarro, A. Palermo, A. Savarino, and G. Scarlata, in Gluten Proteins, ed. D. Lafiandra, S. Masci, and R. D'Ovidio, The Royal Society of Chemistry, 2004, pp. 308-311.
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