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2020•Journal of Cereal ScienceRequires access

Effect of glutathione on gelatinization and retrogradation of wheat flour and starch

Lunan Guo, Fang Fang, Yao Zhang, Dan Xu, Xueming Xu, Zhengyu Jin

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Key concepts: Retrogradation (starch), Starch, Food science, Wheat flour, Chemistry, Wheat starch, Gluten, Amylose

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