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About this Agricultural and Biological Sciences article
The Impact of Disulfide Bond Dynamics in Wheat Gluten Protein on the Development of Fermented Pastry Crumb by Ooms, Nand; Jansens, Koen J.A.; Pareyt, Bram; Reyniers, Stijn; Brijs, Kristof; Delcour, Jan A. is a Agricultural and Biological Sciences article available to read on EtoBox.
It is typically read by researchers, students, and practitioners in Agricultural and Biological Sciences.
- Author
- Ooms, Nand; Jansens, Koen J.A.; Pareyt, Bram; Reyniers, Stijn; Brijs, Kristof; Delcour, Jan A.
- Publisher
- Elsevier Science; Elsevier ; Elsevier BV (ISSN 0308-8146)
- Published
- 2018
- Field
- Agricultural and Biological Sciences (Life Sciences)