Gelation properties of deamidated soluble wheat proteins
Author:
Publisher
Elsevier BV
Subject
General Chemical Engineering,General Chemistry,Food Science
Reference13 articles.
1. The proteins of the wheat kernel;Osborne,1907
2. Calculated molecular weight distribution for glutenin;Ewart;J. Sc. Fd. Agric.,1979
3. Amino Acid Composition of Wheat Varieties and Flours Varying Widely in Bread-Making Potentialities
4. Amide groups as interaction sites in wheat gluten proteins: Effects of amide-ester conversion
5. Synthetic Polypeptides Containing Side-Chain Amide Groups. Water-Soluble Polymers*
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