Comparison of water-soluble (WS) proteins of wheat from whole meal and

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Comparison of water-soluble (WS) proteins of wheat from whole meal and

Scott BEAN, Research Chemist, PhD, United States Department of Agriculture, District of Columbia, USDA, Agricultural Research Service (ARS)

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Microbiological quality, proximate composition and in vitro starch/protein digestibility of Sorghum bicolor flour fermented with lactic acid bacteria consortia, Chemical and Biological Technologies in Agriculture

RP-HPLC chromatogram of WS proteins of wheat (from whole meal) with and

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Comparison of water-soluble (WS) proteins of wheat from whole meal and

Frontiers Wheat quality: A review on chemical composition, nutritional attributes, grain anatomy, types, classification, and function of seed storage proteins in bread making quality

Effect of storage period on the clarity of wheat starch (WS), canary

Droplet formation in a T-junction with thermal forcing: (a) The