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Wheat gluten: A review. Part 2
RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Svenska livmedelsinstitutet.
1983 (English)Report (Refereed)
Place, publisher, year, edition, pages
1983.
Series
SIK Rapport, ISSN 0436-2071 ; 517:2
National Category
Food Science
Identifiers
URN: urn:nbn:se:ri:diva-30111OAI: oai:DiVA.org:ri-30111DiVA: diva2:1128078
Available from: 2017-07-21 Created: 2017-07-21 Last updated: 2017-07-21

Open Access in DiVA

fulltext(21634 kB)2 downloads
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File name FULLTEXT01.pdfFile size 21634 kBChecksum SHA-512
7fbe3e19b02b5e32af2142d50d86aca1059be1ac214e1de056e12849ea3869c084784384e8aec2be0bf52c407838acafb641e243e39017d371a25e7582055a0e
Type fulltextMimetype application/pdf

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SIK – Svenska livmedelsinstitutet
Food Science

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CiteExportLink to record
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Citation style
  • apa
  • harvard1
  • ieee
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  • vancouver
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More styles
Language
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