Physicochemical Properties of Wheat Gluten Proteins Modified by Protease From Sierra (Scomberomorus sierra) Fish
Author:
Publisher
Informa UK Limited
Subject
Food Science
Link
http://www.tandfonline.com/doi/pdf/10.1080/10942910903013357
Reference38 articles.
1. Durum wheat breadmaking quality: Effects of gluten strength, protein composition, semolina particle size and fermentation time
2. VARIABILITY OF SOME PHYSICO-CHEMICAL CHARACTERISTICS OF WHEAT CULTIVARS GROWN UNDER ARID AND SEMIARID MEDITERRANEAN CONDITIONS
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