Maqola

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

Annotatsiya

Annotatsiya mavjud emas.

Identifikatorlar

DOI: 10.1016/j.jcs.2003.11.004

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