Protein–lipid interactions in gluten elucidated using acetic acid fractionation-Reference-Cited by-同舟云学术

Protein–lipid interactions in gluten elucidated using acetic acid fractionation

Published:2009-07 Issue:1 Volume:115 Page:105-112
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

McCann Thu H.,Small Darryl M.,Batey Ian L.,Wrigley Colin W.,Day Li

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference23 articles.

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3. Pilot scale preparation of wheat gluten protein fraction I – Influence of process parameters on their protein composition;Berot;International Journal of Food Science and Technology,1994

4. Interactions in wheat doughs;Bushuk,1998

5. Lipids interactions in breadmaking;Carr;Critical Reviews in Food Science and Nutrition,1992

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