Thermo-reversible inhibition makes aqualysin 1 from Thermus aquaticus a potent tool for studying the contribution of the wheat gluten network to the crumb texture of fresh bread-Reference-Cited by-同舟云学术

Thermo-reversible inhibition makes aqualysin 1 from Thermus aquaticus a potent tool for studying the contribution of the wheat gluten network to the crumb texture of fresh bread

Published:2018-10 Issue: Volume:264 Page:118-125
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Verbauwhede Annelien E.,Lambrecht Marlies A.,Fierens Ellen,Hermans Senne,Shegay Oksana^ORCID,Brijs Kristof,Delcour Jan A.

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference38 articles.

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