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Typical gluten-free breads contain hydrocolloids (e.g., xanthan gum, guar gum, etc.) which increase the viscosity of the liquid phase, keeping the starch granules, yeast, and gas bubbles suspended in the fermentation process

The additional layers in MWCNTs enhance their potential for modification with biological molecules [386]

(A) Transcriptome profiling of the 468 par cells (3 independent RNA preparations) and 468 susp cells (RNA preparations of 3 independent selections) using the Human Gene ST array (Affymetrix) showed differentially expressed CEACAM6

The chemical compositions of the volatile oils of garlic ( Allium sativum ) and wild garlic ( Allium vineale )

Tebay et al., 2015), which catalyzes heme degradation and the production of carbon monoxide (CO), ferrous iron (Fe 2+ ), and biliverdin (Kim et al., 2013)