Dispersion in the presence of acetic acid or ammonis confers gliadin-like characteristics to the glutenin in wheat gluten / Tetsuya Murakami, Naofumi Kitabatake and Fumito Tani.

By: Murakami, TetsuyaContributor(s): Kitabatake, Naofumi [co-author.] | Tani, Fumito [co-author.]Call Number: ARTICLE (Eng) Material type: ArticleArticleSubject(s): Dispersion | Dough | Ethanol | Gliadin | Glutenin In: Journal of Food Science 80 (2) 2015 : C269-C278
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YS2015 M11

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