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1996•Mspace (University of Manitoba)Open access

Characterization of acetic acid soluble and insoluble fractions of glutenin of bread wheat

Brigitte Dupuis, W. Bushuk, H. D. Sapirstein

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Abstract

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Available abstract

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Key concepts: Glutenin, Gliadin, Chemistry, Solubility, Acetic acid, Food science, Gluten, Fraction (chemistry)

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