Structural characterization of proteins in wheat flour doughs enriched with intermediate wheatgrass (Thinopyrum intermedium) flour

出版年份 2016 全文链接

标题

作者

关键词

Perennial intermediate wheatgrass, Dough, Aggregate formation, Thiol accessibility, Protein secondary structure

出版物

Volume 194, Issue -, Pages 994-1002

出版商

Elsevier BV

发表日期

2015-08-22

DOI

10.1016/j.foodchem.2015.08.082

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