Extraction, denaturation and hydrophobic Properties of Rice Flour Proteins
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2001.tb11322.x/fullpdf
Reference22 articles.
1. Correlations between the physicochemical and functional properties of rice
2. Changes in peptide subunit composition of albumins, globulins, prolamins, and oryzenin in maturing rice grains
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