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German researchers are using new, tailormade proteins to stabilise the interface between gas bubbles and dough.

United kingdomStephan bischoffMario jekleUniversity technical centre for food scienceDepartment of plantUniversity of hohenheimInstitute of clinical nutritionUniversity prof dr bischoffProf dr mario jeklePlant based foodsProf dr stephan bischoffClinical nutritionProf dr bischoffCoeliac united kingdomTechnical centreFood science