Properties of Heat-Treated Sorghum and Maize Meal and Their Prolamin Proteins

Published 2009 View Full Article

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Title
Properties of Heat-Treated Sorghum and Maize Meal and Their Prolamin Proteins
Authors
Keywords
-
Journal
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Volume 57, Issue 3, Pages 1045-1050
Publisher
American Chemical Society (ACS)
Online
2009-01-15
DOI
10.1021/jf802672e

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