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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

Annotatsiya

Annotatsiya mavjud emas.

Identifikatorlar

DOI: 10.1016/j.jcs.2006.03.003

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