Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
6985338 | Food Hydrocolloids | 2018 | 38 Pages |
Abstract
The suppressed formation of glutenin-gliadin crosslinking by weakened polymerization ability of glutenin and gliadin during heating of frozen-stored gluten.299
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Colloid and Surface Chemistry
Authors
Pei Wang, Min Zou, Mengqi Tian, Zhenxin Gu, Runqiang Yang,