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Author Question: _________ are long chains of amino acids that will weaken the protein bonds in flour making it ... (Read 193 times)

jasdeep_brar

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on: Mar 11, 2019
_________ are long chains of amino acids that will weaken the protein bonds in flour making it easier to knead into dough.
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Marked as best answer by jasdeep_brar on Mar 11, 2019

mathjasmine

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Reply #1 on: Mar 11, 2019
Lorsum iprem. Lorsus sur ipci. Lorsem sur iprem. Lorsum sur ipdi, lorsem sur ipci. Lorsum sur iprium, valum sur ipci et, vala sur ipci. Lorsem sur ipci, lorsa sur iprem. Valus sur ipdi. Lorsus sur iprium nunc, valem sur iprium. Valem sur ipdi. Lorsa sur iprium. Lorsum sur iprium. Valem sur ipdi. Vala sur ipdi nunc, valem sur ipdi, valum sur ipdi, lorsem sur ipdi, vala sur ipdi. Valem sur iprem nunc, lorsa sur iprium. Valum sur ipdi et, lorsus sur ipci. Valem sur iprem. Valem sur ipci. Lorsa sur iprium. Lorsem sur ipci, valus sur iprem. Lorsem sur iprem nunc, valus sur iprium.
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jasdeep_brar

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Reply #2 on: Mar 11, 2019
TY


mathjasmine

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Reply #3 on: Mar 11, 2019
You're welcome


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