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. 2022 Feb 1;11(3):430. doi: 10.3390/foods11030430

Figure 3.

Figure 3

Amide I band of gluten at 25, 45, and 65 °C and with diacetyl tartaric acid ester of monoglycerides (DATEM; 0.6%) treatment. The secondary structure determination by the curve-fitting procedure is indicated.