The effects of phosphorylation modification on the structure, interactions and rheological properties of rice glutelin during heat treatment

Published 2019 View Full Article

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Title
The effects of phosphorylation modification on the structure, interactions and rheological properties of rice glutelin during heat treatment
Authors
Keywords
-
Journal
FOOD CHEMISTRY
Volume 297, Issue -, Pages 124978
Publisher
Elsevier BV
Online
2019-06-10
DOI
10.1016/j.foodchem.2019.124978

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