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- Title:
Gluten–starch interface characteristics and wheat dough rheology—Insights from hybrid artificial systems
- Document type:
- Zeitschriftenaufsatz
- Author(s):
- Brandner, S., Becker, T., Jekle, M.
- Journal title:
- Journal of Food Science
- Year:
- 2022
- Fulltext / DOI:
- doi:10.1111/1750-3841.16115
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