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The effect of water and gluten on the water mobility, gelatinization and retrogradation of bread and starch gels

by Wang, Xin

Abstract (Summary)
Directed by William L. Kerr. Includes articles submitted to Lebensmittel-Wissenschaft und -Technologie, and Journal of food science. Includes bibliographical references.
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School:The University of Georgia

School Location:USA - Georgia

Source Type:Master's Thesis

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