Effect of dietary fibre polysaccharides on structure and thermal properties of gluten proteins - A study on gluten dough with application of FT-Raman spectroscopy, TGA and DSC

Effect of dietary fibre polysaccharides on structure and thermal properties of gluten proteins - A study on gluten dough with application of FT-Raman spectroscopy, TGA and DSC

Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Hydrocolloids - Volume 69, August 2017, Pages 410-421

Agnieszka Nawrocka, Monika Szymańska-Chargot, Antoni Miś, Agnieszka Z. Wilczewska, Karolina H. Markiewicz,