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2007•Journal of Cereal ScienceRequires access

Incorporation of soy proteins into the wheat–gluten matrix during dough mixing

Elizabeth Maforimbo, GEOFFREY R. SKURRAY, Surjani Uthayakumaran, Colin W. Wrigley

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Key concepts: Soy protein, Chemistry, Soy flour, Glutenin, Gluten, Chromatography, Food science, Farinograph

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