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Two-dimensional gel electrophoresis (2-DE) analysis of gliadin (A and B) and glutenin (C and D) polypeptides of durum wheat semolina (DWS) from Triticum turgidum L. var. durum cv. Arcangelo before (DWS) and after fermentation for 72 h at 37°C (FDWS2). The Arcangelo cultivar showed the highest resistance to hydrolysis. The formula of FDWS2 is described in Materials and Methods.
