Comparison of water-soluble (WS) proteins of wheat from whole meal and
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Effect of temperature on the swelling power of wheat starch (WS)
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Reported frequencies of engineered bacteria that escape various genetic
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Characterization of gliadin, secalin and hordein fractions using analytical techniques
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Soluble portion (top) and fluorescence intensity (bottom) of proteins
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Effect of storage period on the clarity of wheat starch (WS), canary