Changes Occurring in Protein Body Structure and α-Zein During Cornflake Processing
Author:
Affiliation:
1. Department of Food Science and the Whistler Center for Carbohydrate Research, Purdue University, 1160 Smith Hall, West Lafayette, IN 47907-1160.
2. Corresponding author. Phone: 765/494-5668. Fax: 765/494-7953. E-mail: hamakerb@foodsci.purdue.edu
Publisher
Wiley
Subject
Organic Chemistry,Food Science
Reference12 articles.
1. Structures of plant storage proteins and their functions
2. Texturized proteins: Fabrication, flavoring, and nutrition∗
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