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Overview
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Cereal proteins were extracted according to the method of Wieser et al. as published in Ruh et al., 2014.Glutelins are lyophilized from 50% Propanol-1 (v/v), 2 M Urea, 10 mM DTE, 50 mM Tris HCl, pH 7.5.
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More Details
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Overview