Dietary Fiber-Induced Changes in the Structure and Thermal Properties of Gluten Proteins Studied by Fourier Transform-Raman Spectroscopy and Thermogravimetry
Author:
Affiliation:
1. Bohdan Dobrzanski Institute of Agrophysics, Polish Academy of Sciences, Doświadczalna 4, 20-290 Lublin, Poland
2. Institute of Chemistry, University of Białystok, Ciołkowskiego 1K, 15-245 Białystok, Poland
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.5b05712
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5. The structure and properties of gluten: an elastic protein from wheat grain
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