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On the Presence and Activities of Proteolytic Enzymes in Vital Wheat Gluten

โœ Scribed by W. Bleukx; S.P. Roels; J.A. Delcour


Book ID
115622837
Publisher
Elsevier Science
Year
1997
Tongue
English
Weight
629 KB
Volume
26
Category
Article
ISSN
0733-5210

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## BACKGROUND: The physical stability of several food systems depends strongly on their interfacial properties, which may be modified by adding proteins and low-molecular-weight surfactants to their formulation. This study deals with the possibility of using wheat gluten to alter the surface and in