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Determination of Secondary Structural Changes in Gluten Proteins during Mixing Using Fourier Transform Horizontal Attenuated Total Reflectance Spectroscopy

✍ Scribed by Seabourn, Bradford W.; Chung, Okkyung K.; Seib, Paul A.; Mathewson, Paul R.

Book ID: 120199843
Publisher: American Chemical Society
Year: 2008
Tongue: English
Weight: 384 KB
Volume: 56
Category: Article
ISSN: 0021-8561
DOI: 10.1021/jf703569b

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