Effects of matcha and its active components on the structure and rheological properties of gluten
Author:
Funder
National Natural Science Foundation of China
Publisher
Elsevier BV
Subject
Food Science
Reference37 articles.
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2. Characterization of the potent odorants contributing to the characteristic aroma of matcha by gas chromatography–olfactometry techniques;Baba;Journal of Agricultural and Food Chemistry,2017
3. Effect of transglutaminase, citrate buffer, and temperature on a soft wheat flour dough system;Bagagli;Cereal Chemistry,2014
4. Use of size-exclusion high-performance liquid chromatography in the study of wheat flour proteins: An improved chromatographic procedure;Batey;Cereal Chemistry,1991
5. Determination of SH - and SS - groups in some food proteins using Ellman's reagent;Beveridge;Journal of Food Science,1974
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