Effect of cinnamic acid and its derivatives on structure of...

Food Hydrocolloids 2020 / 10 Vol. 107

Effect of cinnamic acid and its derivatives on structure of gluten proteins – A study on model dough with application of FT-Raman spectroscopy

Krekora, Magdalena, Szymańska-Chargot, Monika, Niewiadomski, Zbigniew, Miś, Antoni, Nawrocka, Agnieszka
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Volume:
107
Journal:
Food Hydrocolloids
DOI:
10.1016/j.foodhyd.2020.105935
Date:
October, 2020
File:
PDF, 1.69 MB
2020
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