Changes in Hydrophobic Interactions among Gluten Proteins during Dough Formation
2021 · Processes · 32 citations
https://doi.org/10.3390/pr9071244
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C. Kiribuchi Otobe is an academic researcher from National Agriculture and Food Research Organization. The author has contributed to research in topics: Crop Yield and Soil Fertility & Food composition and properties & Wheat and Barley Genetics and Pathology. The author has an h-index of 3, co-authored 7 publications.
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