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APA Citation
Murakami, T., Kitabatake, N., & Tani, F. (2015). dispersion in the Presence of Acetic Acid or Ammonia Confers Gliadin‐Like Characteristics to the Glutenin in Wheat Gluten. Journal of food science, 80(2), C269–C278. http://access.bl.uk/ark:/81055/vdc_100025116739.0x000043