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September 1, 1999Cereal Chemistry

Protein Changes During Various Stages of Breadmaking of Four Spring Wheats: Quantification by Size‐Exclusion HPLC

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RBRafael BorneoConsejo Nacional de Investigaciones Científicas y TécnicasKKKhalil KhanHazara University

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Borneo et al. (1999) studied this question.

synapsesocial.com/papers/6aa4f4cf4093a38aba2bcfe9https://doi.org/10.1094/cchem.1999.76.5.711
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