Serish inulin and wheat biopolymers interactions in model systems as a basis for understanding the impact of inulin on bread properties: a FTIR investigation-Reference-Cited by-同舟云学术

Serish inulin and wheat biopolymers interactions in model systems as a basis for understanding the impact of inulin on bread properties: a FTIR investigation

Published:2015-07-22 Issue:12 Volume:52 Page:7964-7973
ISSN:0022-1155
Container-title:Journal of Food Science and Technology
language:en
Short-container-title:J Food Sci Technol

Author:

Pourfarzad Amir,Habibi Najafi Mohammad B.,Haddad Khodaparast Mohammad H.,Khayyat Mohammad Hassanzadeh

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Link

http://link.springer.com/content/pdf/10.1007/s13197-015-1939-4.pdf

Reference41 articles.

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4. Boussarsar H, Rogé B, Mathlouthi M (2007) Physico-chemical approach of the amylolytic action pattern of a thermostable amylopullulanase. Food Biophys 2:100–107

5. Byler DM, Susi H (1986) Examination of the secondary structure of proteins by deconvolved FTIR spectra. Biopolymers 25:469–487

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