Formation of a viscoelastic dough from isolated total zein (α-, β- and γ-zein) using a glacial acetic acid treatment
King, Bianca L., Taylor, Janet, Taylor, John R.N.Volume:
71
Language:
english
Journal:
Journal of Cereal Science
DOI:
10.1016/j.jcs.2016.09.005
Date:
September, 2016
File:
PDF, 1.65 MB
english, 2016