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Effects of glutenin/gliadin ratio and calcium ion on the structure and gelatinity of wheat gluten protein under heat induction

Author:

Min Qu,Peixiu Jiang,Ying Zhu,Xiuqing Zhu,Linlin Liu,Yuyang Huang

Publication:

Food Bioscience

Publisher:

Elsevier

Date:

April 2024

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