Susceptibility of wheat gluten to enzymatic hydrolysis following deamidation with acetic acid and sensory characteristics of the resultant hydrolysates

✍ Scribed by Lan Liao; Chao-ying Qiu; Tong-xun Liu; Mou-ming Zhao; Jiao-yan Ren; Hai-feng Zhao

• Book ID: 113698224
• Publisher: Elsevier Science
• Year: 2010
• Tongue: English
• Weight: 741 KB
• Volume: 52
• Category: Article
• ISSN: 0733-5210
• DOI: 10.1016/j.jcs.2010.07.001