Changes in Allergenicity of Gliadin in Strong Wheat Flour by Physical Treatments-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Changes in Allergenicity of Gliadin in Strong Wheat Flour by Physical Treatments

Published:2014-04-30 Issue:4 Volume:43 Page:557-563
ISSN:1226-3311
Container-title:Journal of the Korean Society of Food Science and Nutrition
language:en
Short-container-title:Journal of the Korean Society of Food Science and Nutrition

Author:

Kang Bo-Kyeong,Kim Koth-Bong-Woo-Ri,Kim Min-Ji,Bark Si-Woo,Pak Won-Min,Kim Bo-Ram,Ahn Na-Kyung,Choi Yeon-Uk,Choi Jung-Su,Choi Ho-Duk,Ahn Dong-Hyun

Publisher

The Korean Society of Food Science and Nutrition

Subject

Nutrition and Dietetics,Food Science

Link

http://ocean.kisti.re.kr/downfile/crosscheck/kfn/JAKO201417048539306.pdf

Reference34 articles.

1. Comparison of methods for the assessment of the extent of staling in bread

2. Food allergy. Part 1: Immunopathogenesis and clinical disorders

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370

www.globalauthorid.com

TOP