Subject
Industrial and Manufacturing Engineering,Food Science
Reference12 articles.
1. Solubilization of wheat gluten with sodium hydroxide;Batey;Journal of Food Technology,1981
2. Preparation of salt-free protein products from acid or alkalitreated proteins;Batey;Food Chemistry,1983
3. The amide nitrogen content of gelatins;Eastoe;Biochemical Journal,1961
4. Studies of glutenin. X. Effect of fatty acids and their sodium salts on solubility in water;Kobrehel;Cereal Chemistry,1977
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3 articles.
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