Rheological and microstructural characteristics of low...

Food Chemistry 2019 / 11 Vol. 297

Rheological and microstructural characteristics of low molecular weight glutenin subunits of commercial wheats

Dangi, Priya, Chaudhary, Nisha, Khatkar, B.S.
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Volume:
297
Language:
english
Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2019.124989
Date:
November, 2019
File:
PDF, 1.54 MB
english, 2019
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