Article ID Journal Published Year Pages File Type
6404633 LWT - Food Science and Technology 2013 8 Pages PDF
Abstract
In conclusion, the results show that corn gluten can be used in place of potentially allergenic animal proteins to obtain a low cost fining agent that can be introduced during the wine clarification step.
Keywords
Related Topics
Life Sciences Agricultural and Biological Sciences Food Science
Preview
Assessment of the fining efficiency of zeins extracted from commercial corn gluten and sensory analysis of the treated wine
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