Wheat Gluten Functionality as a Quality Determinant in Cereal-Based Food Products

标题
Wheat Gluten Functionality as a Quality Determinant in Cereal-Based Food Products
作者
关键词
-
出版物
Annual Review of Food Science and Technology
Volume 3, Issue 1, Pages 469-492
出版商
Annual Reviews
发表日期
2012-05-11
DOI
10.1146/annurev-food-022811-101303

向作者/读者发起求助以获取更多资源

Find Funding. Review Successful Grants.

Explore over 25,000 new funding opportunities and over 6,000,000 successful grants.

Explore

Become a Peeref-certified reviewer

The Peeref Institute provides free reviewer training that teaches the core competencies of the academic peer review process.

Get Started