Dispersion in the Presence of Acetic Acid or Ammonia...

Journal of Food Science 2015 / 02 Vol. 80; Iss. 2

Dispersion in the Presence of Acetic Acid or Ammonia Confers Gliadin-Like Characteristics to the Glutenin in Wheat Gluten

Murakami, Tetsuya, Kitabatake, Naofumi, Tani, Fumito
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Volume:
80
Language:
english
Journal:
Journal of Food Science
DOI:
10.1111/1750-3841.12757
Date:
February, 2015
File:
PDF, 996 KB
english, 2015
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