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Elsevier, Food Research International, (62), p. 991-997, 2014

DOI: 10.1016/j.foodres.2014.05.001

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The role of gluten proteins in production and quality of a yeast leavened sugar and fat rich wheat based food model system

Journal article published in 2014 by Bénédicte Van Steertegem, Bram Pareyt, Kristof Brijs, Jan A. Delcour ORCID
This paper was not found in any repository, but could be made available legally by the author.
This paper was not found in any repository, but could be made available legally by the author.

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