Persimmon tannin changes the properties and the morphology of wheat gluten by altering the cross-linking, and the secondary structure in a dose-dependent manner
Du, Jing, Dang, Meizhu, Khalifa, Ibrahim, Du, Xia, Xu, Yujuan, Li, ChunmeiJournal:
Food Research International
DOI:
10.1016/j.foodres.2020.109536
Date:
July, 2020
File:
PDF, 1.10 MB
2020