It is the amino-acid composition of the proteins in relation to the needs of the organism at the moment which is our main concern, but before I pass to the main topic of our discussion I would remind you that it is the physico-chemical character of the proteins of wheat 0 0 ~ which governs the texture of bread, the caseinogen of milk, its curd, and the coaguhtive properties of native proteins, the vast array of appetizing egg dishes.
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Leitch et al. (1946) studied this question.
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