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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
Effect of Pentosans on Gluten Formation and Properties
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Published:19 May 2004
Page range:
361 - 364
Citation
M. Wang, T. van Vliet, and R. Hamer, in Gluten Proteins, ed. D. Lafiandra, S. Masci, and R. D'Ovidio, The Royal Society of Chemistry, 2004, pp. 361-364.
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