Enzymatic susceptibility of wheat gluten after subcritical...

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Food Science and Biotechnology 2017 / 11

Enzymatic susceptibility of wheat gluten after subcritical water treatment

Hwang, Yun-hee, Kim, Gorae, Shin, Jung-Kue, Lee, Seokhoon, Pyun, Yu Ryang, Cho, Hyung-Yong
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Language:
english
Journal:
Food Science and Biotechnology
DOI:
10.1007/s10068-017-0214-z
Date:
November, 2017
File:
PDF, 847 KB
english, 2017
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