Article ID Journal Published Year Pages File Type
6985338 Food Hydrocolloids 2018 38 Pages PDF
Abstract
The suppressed formation of glutenin-gliadin crosslinking by weakened polymerization ability of glutenin and gliadin during heating of frozen-stored gluten.299
Keywords
Related Topics
Physical Sciences and Engineering Chemical Engineering Colloid and Surface Chemistry
Preview
The impact of heating on the unfolding and polymerization process of frozen-stored gluten
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