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The majority of all proteins undergo posttranslational modifications that significantly alter their physical and chemica
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Christoph Kannicht and a panel of highly experienced researchers describe readily reproducible methods for detecting and
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This new book presents current research in the study of gluten, including the economic, nutritional and technological as
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Graphene-like materials have attracted considerable interest in the fields of condensed-matter physics, chemistry, and m
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Liposomes are cellular structures made up of lipid molecules. Important as a cellular model in the study of basic biolog
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The critically acclaimed laboratory standard for more than forty years, Methods in Enzymology is one of the most highly
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Polymer latex particles continue to become increasingly important in numerous commercial applications. Advanced synthesi
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Starch is one of the major components responsible for the structure of final food products. A recent report by Industria
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