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Effect of ultrasound-assisted freezing on SEM of wheat gluten (a gluten of fresh dough, b gluten of control, c gluten of UWF, d gluten of UMF, e glutenin of fresh dough, f glutenin of control, g glutenin of UWF, h glutenin of UMF, i gliadin of fresh dough, j gliadin of control, k gliadin of UWF, l gliadin of UMF)
