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Kafirin (13)
Zein (8)
Sorghum (5)
Gluten-free (3)
Microparticle (3)
Protein digestibility (3)
Rheology (3)
Bioethanol (2)
Bioplastics (2)
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Disulfide cross-linking (2)
Dough (2)
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Extraction (2)
Film (2)
Fourier transform infrared spectroscopy (FTIR) (2)
Glacial acetic acid (2)
Gluten (2)
Kafirin microparticles (2)
Organic acids (2)
Prolamin (2)
SDG-02: Zero hunger (2)
Secondary structure (2)
Transgenic (2)
Acetic acid (1)
Amino acid (AA) (1)
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Bio-plastic (1)
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Bioplastic films (1)
BMP-2 (1)
Brewery spent grain (1)
Cast film (1)
Cereal biofortification (1)
Co-protein (1)
Coarse sorghum (1)
Coating (1)
Confocal laser scanning microscopy (CLSM) (1)
Coprotein (1)
Cysteine (1)
Distillers dried grains and solubles (DDGS) (1)
Distillers dried grains with solubles (DDGS) (1)
Disulfide bond crosslinking (1)
Dough extensibility (1)
Dry-milled corn (1)
Eat-ripe quality (1)
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Ethanol (1)
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Functional food (1)
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Functionality (1)
Gamma kafirin (1)
Genetic modification (1)
Glacial acetic acid (GAA) (1)
Glass transition temperature (1)
Glass transition temperature (Tg) (1)
Glucono-delta-lactone (GDL) (1)
Glutaraldehyde (1)
Helical conformation (1)
High protein digestibility (1)
Histology (1)
Hydrogen peroxide (1)
Hydrophobicity (1)
Kafirin microparticles (KEMS) (1)
Lysine (1)
Maize (1)
Manufacture (1)
Microparticles (1)
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Nutrition (1)
Oxidising agents (1)
Pear (1)
Percolation (1)
Physico-chemical and sensory properties (1)
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Polymerization (1)
Products (1)
Propylene glycol (PG) (1)
Protein (1)
Protein bodies (1)
Protein coating (1)
Proteins (1)
Quality protein maize (QPM) (1)
Reinforced plastics (1)
Relaxation analysis (1)
Ripening (1)
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