The impact of disulfide bond dynamics in wheat gluten protein on the development of fermented pastry crumb

标题
The impact of disulfide bond dynamics in wheat gluten protein on the development of fermented pastry crumb
作者
关键词
-
出版物
FOOD CHEMISTRY
Volume 242, Issue -, Pages 68-74
出版商
Elsevier BV
发表日期
2017-09-09
DOI
10.1016/j.foodchem.2017.09.007

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