Bran-induced changes in water structure and gluten conformation in model gluten dough studied by Fourier transform infrared spectroscopy

Published 2012 View Full Article

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Title
Bran-induced changes in water structure and gluten conformation in model gluten dough studied by Fourier transform infrared spectroscopy
Authors
Keywords
-
Journal
FOOD HYDROCOLLOIDS
Volume 31, Issue 2, Pages 146-155
Publisher
Elsevier BV
Online
2012-10-31
DOI
10.1016/j.foodhyd.2012.10.014

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