The optimization of HCl-deamidation to wheat gluten and research on its susceptibility to enzymatic hydrolysis
Hu Qing-ling, Yi Wen-ying, Zhao Mou-ming, Cui Chun
Food and Fermentation Industries ›› 2013, Vol. 39 ›› Issue (04) : 7-11.
The optimization of HCl-deamidation to wheat gluten and research on its susceptibility to enzymatic hydrolysis
{{custom_ref.label}} |
{{custom_citation.content}}
{{custom_citation.annotation}}
|
/
〈 | 〉 |