Hydrolysis of soft wheat flour: Enhanced functional properties and the effect of starch on allergenicity reduction-Reference-Cited by-同舟云学术

Hydrolysis of soft wheat flour: Enhanced functional properties and the effect of starch on allergenicity reduction

Published:2021-09-20 Issue: Volume: Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Food Processing Preservation

Author:

Gazikalović Ivana¹^ORCID,Mijalković Jelena²^ORCID,Šekuljica Nataša¹,Luković Nevena²,Jakovetić Tanasković Sonja²,Culetu Alina³,Knežević‐Jugović Zorica²^ORCID

Affiliation:

1. Innovation Center of Faculty of Technology and Metallurgy University of Belgrade Belgrade Serbia

2. Department of Biotechnology and Biochemical Engineering Faculty of Technology and Metallurgy University of Belgrade Belgrade Serbia

3. National Institute of Research & Development for Food Bioresources – IBA Bucharest Bucharest Romania

Funder

Ministarstvo Prosvete, Nauke i Tehnološkog Razvoja

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.15925

Reference28 articles.

1. Wheat and other Triticum grains

2. A short history, principles, and types of ELISA, and our laboratory experience with peptide/protein analyses using ELISA

3. Interaction and Properties of Highly Exfoliated Soy Protein/Montmorillonite Nanocomposites

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