✦ LIBER ✦
Effect of glucose oxidase and mixing time on soluble and insoluble wheat flour protein fractions: Changes on SH groups and H2O2consumption
✍ Scribed by Juan C. Pescador-Piedra; Reynold R. Farrera-Rebollo; Georgina Calderón- Domínguez
- Book ID
- 106266672
- Publisher
- The Korean Society of Food Science and Technology
- Year
- 2010
- Tongue
- English
- Weight
- 355 KB
- Volume
- 19
- Category
- Article
- ISSN
- 1226-7708
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