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2014•Food Research InternationalRequires access

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

Bénédicte Van Steertegem, Bram Pareyt, Kristof Brijs, Jan A. Delcour

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Key concepts: Gluten, Leavening agent, Food science, Yeast, Chemistry, Sugar, Starch, Gluten free

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