✦ LIBER ✦

Effect of Deamidation and Succinylation on Some Physicochemical and Baking Properties of Gluten

✍ Scribed by CHING-YUNG MA; B. DAVE OOMAH; JOHN HOLME

Book ID: 108811345
Publisher: Institute of Food Technologists
Year: 1986
Tongue: English
Weight: 643 KB
Volume: 51
Category: Article
ISSN: 0022-1147
DOI: 10.1111/j.1365-2621.1986.tb10845.x

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