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Composition and molecular weight distribution of carob germ protein fractions.
J Agric Food Chem. 2010 Jul 14;58(13):7794-800. doi: 10.1021/jf101523p.
J Agric Food Chem. 2010.
PMID: 20557053
Gluten-free sorghum bread improved by sourdough fermentation: biochemical, rheological, and microstructural background.
Schober TJ, Bean SR, Boyle DL.
Schober TJ, et al.
J Agric Food Chem. 2007 Jun 27;55(13):5137-46. doi: 10.1021/jf0704155. Epub 2007 May 31.
J Agric Food Chem. 2007.
PMID: 17536829
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