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There are two ways in which gluten can be developed: Mechanically (through kneading or folding): this involves the physical friction between the gluten-forming proteins in the flour, in the presence of water

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knowledge of its molecular mechanisms and physiological functions related to GSH transport and GSH conjugates is the most advanced of all MRP-related proteins [79]

Regarding MF, terms for binding and catalytic activity were highly represented, suggesting that the corresponding proteins primarily function in mediating biochemical reactions