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

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Understanding the impact of water-extractable cereal flour constituents on network formation in gluten-starch dough - ScienceDirect

Effects of wheat protein on hot-extrusion 3D-printing performance and the release behaviours of caffeic acid-loaded wheat starch - ScienceDirect

PDF) Separation of Water-Soluble Proteins from Cereals by High-Performance Capillary Electrophoresis (HPCE)

Reported frequencies of engineered bacteria that escape various genetic

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NanoLC-MS/MS protein analysis on laser-microdissected wheat endosperm tissues: A comparison between aleurone, sub-aleurone and inner endosperm - ScienceDirect

Get to know FLOUR better - MyLoveOfBaking

Frontiers Physical and Paste Properties Comparison of Four Snacks Produced by High Protein Quinoa Flour Extrusion Cooking

Particle filled protein-starch composites as the basis for plant-based meat analogues - ScienceDirect

Techno-functional properties of the starch-protein interaction during extrusion-cooking of a model system (corn starch and whey protein isolate) - ScienceDirect

Does the presence of fibres affect the microstructure and in vitro starch digestibility of commercial Italian pasta? - ScienceDirect

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

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

Analysis of mixed linkage β-glucan content and structure in different wheat flour milling fractions - ScienceDirect