DEAMIDATED GLUTEN: A POTENTIAL FORTIFIER FOR FRUIT JUICES
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1975.tb01073.x/fullpdf
Reference11 articles.
1. Effects of Severe Alkali Treatment of Proteins on Amino Acid Composition and Nutritive Value
2. World-Wide Research, Modification of Wheat Protein for Preparation of Milk-Like Products
3. FAO., 1970 . Amino acid content of foods and biological data on proteins . Food and Agr. Organization, Rome, p.204 .
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