![Staple foods / Glycoproteins / Wheat / Chorleywood bread process / Gluten / Proofing / Flour / Wheat flour / Gliadin / Food and drink / Breads / Food additives Staple foods / Glycoproteins / Wheat / Chorleywood bread process / Gluten / Proofing / Flour / Wheat flour / Gliadin / Food and drink / Breads / Food additives](https://www.pdfsearch.io/img/9aa1d697c9b33983fa8792ae0282167b.jpg)
| Document Date: 2011-04-11 13:30:46 Open Document File Size: 311,90 KBShare Result on Facebook
City London / Stroud / Cambridge / Oxford / / Company London South Bank University / Ajinomoto / RSC Publishing / / Continent Europe / / Country Australia / United Kingdom / South Africa / United States / / IndustryTerm chemical additives / chemical route / chemical reactions / palm oil / hydrogenated palm kernel oil / oil / glucose fermentation product / food / palm oil cultivation / / Organization South Bank University / Flour Milling and Baking Research Association / / Person Tom Coultate / Roger Ressmeyer / Bryan Reuben / ANDREW SYRED / / Position author / co-author / / URL www.chemistryworld.org / /
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