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February 9, 2024International Journal of Food Science & Technology

Effects of thermal treatment on the physicochemical and structural properties of wheat gluten proteins: insights from gluten, glutenin, and gliadin fractions

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KXKe XuJKJiwei Kuang

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Xu et al. (2024) studied this question.

synapsesocial.com/papers/68e7a2cdb6db64358770babahttps://doi.org/10.1111/ijfs.16953
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