Dehydration of gluten matrix as a result of dietary fibre addition - A study on model flour with application of FT-IR spectroscopy
Keywords: ب-نوبت; Gluten proteins; Amide I and III band; OH stretching region; FT-IR spectroscopy; αH; α-helix; APL; apple fibre; βS; β-sheet; βT; β-turns; CAC; cacao fibre; CAR; carob fibre; CHB; chokeberry fibre; CRB; cranberry fibre; CRR; carrot fibre; FLX; flax f