Changes in proteins induced by heating gluten dispersions at high temperature
Harminder SinghDepartment of Grain Science and Industry, Kansas State University, Shellenberger Hall, Manhattan, KS 66506-2201, USAF. MacRitchieDepartment of Grain Science and Industry, Kansas State University, Shellenberger Hall, Manhattan, KS 66506-2201, USA
2004en
ABI
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Cited by 20 references