Research Article
The Effects of Ovine Whey Powders on Durum Wheat-Based Doughs
Table 4
The effect of OWP on the secondary structure of gluten as revealed by FT-IR. Data are reported as percentages of total area of amide I protein.
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Samples with different superscript letters within each column are significantly different at according to Duncan’s multiple range test. | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||