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GrainGenes Author Report: Fu BX

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Author	Fu BX
Paper	Kovacs MIP et al. (2004) Thermal stability of wheat gluten protein: its effect on dough properties and noodle texture Journal of Cereal Science 39:9-19. Suchy J et al. (2003) Quantification of monomeric and polymeric wheat proteins and the relationship of protein fractions to wheat quality Journal of the Science of Food and Agriculture 83:1083-1090.

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