Polymerization Reactions of Wheat Gluten: The Pretzel Case
Author:
Affiliation:
1. Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), Katholieke Universiteit Leuven, Leuven, Belgium.
Publisher
Scientific Societies
Subject
Food Science
Link
http://aaccipublications.aaccnet.org/doi/pdf/10.1094/CFW-57-5-0203
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