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Effect of Chemical Modification, pH Change, and Freezing on the Rheological, Solubility, and Electrophoretic Pattern of Wheat Flour Proteins

✍ Scribed by M. Aminlari; M. Majzoobi

Book ID: 108823483
Publisher: Institute of Food Technologists
Year: 2002
Tongue: English
Weight: 582 KB
Volume: 67
Category: Article
ISSN: 0022-1147
DOI: 10.1111/j.1365-2621.2002.tb08766.x

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