Impact of redox agents on the physico-chemistry of wheat gluten proteins during hydrothermal treatment
Bert LagrainLaboratory of Food Chemistry, Centre of Food and Microbial Technology, Katholieke Universiteit Leuven, Kasteelpark Arenberg 20, B-3001 Leuven, BelgiumKristof BrijsLaboratory of Food Chemistry, Centre of Food and Microbial Technology, Katholieke Universiteit Leuven, Kasteelpark Arenberg 20, B-3001 Leuven, BelgiumJan A. DelcourLaboratory of Food Chemistry, Centre of Food and Microbial Technology, Katholieke Universiteit Leuven, Kasteelpark Arenberg 20, B-3001 Leuven, Belgium
2006en
ABI
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