Mechanism of gliadin–glutenin cross-linking during hydrothermal treatment

标题
Mechanism of gliadin–glutenin cross-linking during hydrothermal treatment
作者
关键词
-
出版物
FOOD CHEMISTRY
Volume 107, Issue 2, Pages 753-760
出版商
Elsevier BV
发表日期
2007-09-08
DOI
10.1016/j.foodchem.2007.08.082

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