Search Results - Njila, S.

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    Oxidation of commercial (a-type) zein with hydrogen peroxide improves its hydration and dramatically increases dough extensibility even below its glass transition temperature

    Oxidation of commercial (a-type) zein with hydrogen peroxide improves its hydration and dramatically increases dough extensibility even below its glass transition temperature by Taylor, J., Johnson, Stuart, Taylor, J., Njila, S., Jackaman, Connie

    Published 2016
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