has been cited by the following article(s):
[1]
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Unlocking the genetic potential of Ethiopian durum wheat landraces with high protein quality: Sources to be used in future breeding for pasta production
Food and Energy Security,
2024
DOI:10.1002/fes3.511
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[2]
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Hydrolase Activities of Sourdough Microorganisms
Fermentation,
2023
DOI:10.3390/fermentation9080703
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[3]
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Functional and Bioactive Properties of Wheat Protein Fractions: Impact of Digestive Enzymes on Antioxidant, α-Amylase, and Angiotensin-Converting Enzyme Inhibition Potential
Molecules,
2023
DOI:10.3390/molecules28166012
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[4]
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Phosvitin-wheat gluten complex catalyzed by transglutaminase in the presence of Na2SO3: Formation, cross-link behavior and emulsifying properties
Food Chemistry,
2021
DOI:10.1016/j.foodchem.2020.128903
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[5]
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Diversity in Grain, Flour, Amino Acid Composition, Protein Profiling, and Proportion of Total Flour Proteins of Different Wheat Cultivars of North India
Frontiers in Nutrition,
2020
DOI:10.3389/fnut.2020.00141
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