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In situ study of the changes in starch and gluten during heating of dough using attenuated-total-reflectance Fourier-transform-infrared (ATR-FTIR)
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Plant Biopolymer Science: Food and Non-Foo...
In situ study of the changes in starch and...
DOI: 10.1039/9781847551672-00275
£42.50
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