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Fermentation modifies protein/protein and protein/starch interactions in sorghum dough

✍ Scribed by Abd Elmoneim O. Elkhalifa; Rita Bernhardt; Francesco Bonomi; Stefania Iametti; Maria Ambrogina Pagani; Marta Zardi

Book ID: 105899134
Publisher: Springer
Year: 2005
Tongue: English
Weight: 330 KB
Volume: 222
Category: Article
ISSN: 0044-3026
DOI: 10.1007/s00217-005-0124-9

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