Effect of acid and base treatments on structural, rheological, and antioxidant properties of α-zein

Published 2010 View Full Article

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Title
Effect of acid and base treatments on structural, rheological, and antioxidant properties of α-zein
Authors
Keywords
-
Journal
FOOD CHEMISTRY
Volume 124, Issue 1, Pages 210-220
Publisher
Elsevier BV
Online
2010-06-11
DOI
10.1016/j.foodchem.2010.06.019

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