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glutathione dough temperature affects rheology and water distribution of wheat by changing gluten conformation and protein depolymerisation - Guo - 2021 - International Journal of Food Science & Technology Recent practical researches in the

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The effects of a single treatment can last several days in your system, which is why treatments are usually spaced out rather than done daily

glutathione dough temperature affects rheology and water distribution of wheat by changing gluten conformation and protein depolymerisation - Guo - 2021 - International Journal of Food Science & Technology Recent practical researches in the

doi: 10.1016/j.metabol.2017.02.012 13 LaiQXiangWLiQZhangHLiYZhuGet al

glutathione dough temperature affects rheology and water distribution of wheat by changing gluten conformation and protein depolymerisation - Guo - 2021 - International Journal of Food Science & Technology Recent practical researches in the

4 May 2017

glutathione dough temperature affects rheology and water distribution of wheat by changing gluten conformation and protein depolymerisation - Guo - 2021 - International Journal of Food Science & Technology Recent practical researches in the

& Fathy, A

glutathione dough temperature affects rheology and water distribution of wheat by changing gluten conformation and protein depolymerisation - Guo - 2021 - International Journal of Food Science & Technology Recent practical researches in the

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