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  Effect of heat treatment on wheat dough rheology and wheat protein solubility

Mann, J., Schiedt, B., Baumann, A., Conde-Petit, B., & Vilgis, T. A. (2014). Effect of heat treatment on wheat dough rheology and wheat protein solubility. Food Science and Technology International, 20(5), 341-351. doi:10.1177/1082013213488381.

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 Creators:
Mann, Julia1, Author              
Schiedt, Birgitta1, Author              
Baumann, A., Author
Conde-Petit, B., Author
Vilgis, Thomas A.1, Author              
Affiliations:
1Dept. Kremer: Polymer Theory, MPI for Polymer Research, Max Planck Society, ou_1800287              

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Language(s): eng - English
 Dates: 2014
 Publication Status: Published in print
 Pages: -
 Publishing info: -
 Table of Contents: -
 Rev. Type: -
 Identifiers: DOI: 10.1177/1082013213488381
 Degree: -

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Title: Food Science and Technology International
Source Genre: Journal
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Publ. Info: London, England : SAGE
Pages: - Volume / Issue: 20 (5) Sequence Number: - Start / End Page: 341 - 351 Identifier: ISSN: 1082-0132
CoNE: https://pure.mpg.de/cone/journals/resource/1082-0132