Effects on Gluten of Heating at Different Moisture Contents. II. Changes in Physico-Chemical Properties and Secondary Structure
P.L. WeegelsTNO Nutrition and Food Research, Department of Biochemistry and Physical Chemistry, PO Box 360, 3700 AJ Zeist, The NetherlandsA.M.G. de GrootTNO Nutrition and Food Research, Department of Biochemistry and Physical Chemistry, PO Box 360, 3700 AJ Zeist, The NetherlandsJ.A. VerhoekTNO Nutrition and Food Research, Department of Biochemistry and Physical Chemistry, PO Box 360, 3700 AJ Zeist, The NetherlandsR.J. HamerTNO Nutrition and Food Research, Department of Biochemistry and Physical Chemistry, PO Box 360, 3700 AJ Zeist, The Netherlands
1994en
ABI
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