Modifications of Wheat Flour Proteins during in Vitro Digestion of Bread Dough, Crumb, and Crust: An Electrophoretic and Immunological Study

✍ Scribed by Pasini, Gabriella; Simonato, Barbara; Giannattasio, Matteo; Peruffo, Angelo D. B.; Curioni, Andrea

• Book ID: 126275185
• Publisher: American Chemical Society
• Year: 2001
• Tongue: English
• Weight: 176 KB
• Volume: 49
• Category: Article
• ISSN: 0021-8561
• DOI: 10.1021/jf0014260