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GrainGenes Author Report: Wilson AJ

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Author	Wilson AJ
Paper	Sutton KH et al. (2003) Differing effects of mechanical dough development and sheeting development methods on aggregated glutenin proteins Cereal Chemistry 80:707-711. Gerrard JA et al. (2000) Pastry lift and croissant volume as affected by microbial transglutaminase Journal of Food Science 65:312-314.

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