Susceptibility of wheat gluten to enzymatic hydrolysis following deamidation with acetic acid and sensory characteristics of the resultant hydrolysates
Lan Liao, Chao-ying Qiu, Tong-xun Liu, Mou-ming Zhao, Jiao-yan Ren, Hai-feng ZhaoVolume:
52
Year:
2010
Language:
english
Pages:
9
DOI:
10.1016/j.jcs.2010.07.001
File:
PDF, 741 KB
english, 2010