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Keyword [DATEM]
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1.
Modifications in visco-elasticity of gluten by diacteyl tartaric acid ester of monoglyceride (DATEM), ascorbic acid, urea and dithiothreitol and its effects on mixing and baking properties in commercial wheat flours
2.
The effect of Diacetyl tartaric acid esters of monoglycerides (DATEM) upon wheat gluten analyzed by Capillary Electrophoresis
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