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1952•Cereal ChemistryRequires access

A note on the influence of chlorine dioxide on the solubility of the wheat flour proteins.

Jimmy Jacobs

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Key concepts: Chemistry, Chlorine dioxide, Solubility, Wheat flour, Food science, Chlorine, Organic chemistry

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A note on the influence of chlorine dioxide on the solubility of the wheat flour proteins. — Research Paper | ScholarLens