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Monika Christine Wehrli
Monika Christine Wehrli
Technische Universität München
Starch
protein composition
Gluten
Chemistry
Absorption of water
1
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Fundamental characterization of wheat gluten
2021
European Food Research and Technology
Marina Schopf
Monika Christine Wehrli
Thomas Becker
Mario Jekle
Katharina Anne Scherf
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