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Structural consequences of the interaction of puroindolines with gluten proteins.
Food Chem. 2018 Jul 1;253:255-261. doi: 10.1016/j.foodchem.2018.01.146. Epub 2018 Jan 31.
Food Chem. 2018.
PMID: 29502829
Free article.
Effects of two pre-treatments, blanching and soaking, as processing modulation on non-enzymatic browning developments in three yam cultivars from Ghana.
Quayson ET, Ayernor GS, Johnson PT, Ocloo FCK.
Quayson ET, et al.
Heliyon. 2021 Jun 9;7(6):e07224. doi: 10.1016/j.heliyon.2021.e07224. eCollection 2021 Jun.
Heliyon. 2021.
PMID: 34159276
Free PMC article.
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