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Enzymatically Hydrolyzed Wheat Gluten as a Foaming Agent in Food: Incorporation in a Meringue Recipe as a Proof‐of‐Concept
Publication with shared reference
10.1111/1750-3841.14283
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Enzymatically Hydrolyzed Wheat Gluten as a Foaming Agent in Food: Incorporation in a Meringue Recipe as a Proof‐of‐Concept
Publication with shared reference
10.1111/1750-3841.14283
Publications with shared reference:
Enzymatically Hydrolyzed Wheat Gluten as a Foaming Agent in Food: Incorporation in a Meringue Recipe as a Proof‐of‐Concept
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