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Wheat gluten hydrolysates prepared by sequential treatment with different combinations of commercial proteases

Published Online: 2022-07-04

Published Print: 2022-10

Authors

Lim, Taehwan

He, Yue

Park, Bomi

Choi, Yumi

Hwang, Keum Taek https://orcid.org/0000-0002-0823-9441
Funding

Funding for this research was provided by:

Anhui Rufuxiang Food Co., Ltd (1604b0602002)
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Text and Data Mining valid from 2022-07-04

Version of Record valid from 2022-07-04
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Article History

Received: 13 January 2022

Accepted: 13 June 2022

First Online: 4 July 2022

Declarations

:

: This work was supported by Anhui Ruifuxiang Co. and Anhui International Science and Technology Cooperation Project (Grant No. 1604b0602002).

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