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Influence of Protein Content on Durum Wheat Gluten Strength Determined by the SDS Sedimentation Test and by Other Methods

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Key concepts: Gluten, Wheat gluten, Sedimentation, Food science, Chemistry, Agronomy, Chromatography, Biology

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Influence of Protein Content on Durum Wheat Gluten Strength Determined by the SDS Sedimentation Test and by Other Methods — Research Paper | ScholarLens