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GrainGenes Reference Report: EFR-218-128

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Reference	EFR-218-128
Title	Effect of extrusion cooking on protein modification in wheat flour
Journal	European Food Research and Technology
Year	2004
Volume	218
Pages	128-132
Author	Fischer T
Keyword	[ Hide all but 1 of 22 ] cooking cross-linking cysteine disulfide disulfide bond ethanol extrudate properties extrusion flour food functional properties gluten media moisture molecular-weight distribution protein sds page sodium starch values wheat flour wheat protein

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