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Modification of zein dough functionality using kafirin as a coprotein

Mphokuhle B Ncube1, Janet Taylor1, Scott R Bean2

  • 1Department of Consumer and Food Sciences and Institute for Food, Nutrition and Well-being, University of Pretoria, Private Bag X20, Hatfield 0028, Pretoria, South Africa.

Food Chemistry
|November 22, 2021
PubMed

Keywords:
CoproteinDoughGluten-freeKafirinVisco-elasticZein

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