Zobrazeno 1 - 2
of 2
pro vyhledávání: '"Enrique Fuentes-Prado"'
Publikováno v:
Food Hydrocolloids. 41:210-218
Defatted wheat gluten proteins were subjected to a thermal process under mildly acidic conditions using 50–250 mM HCl. The degree of deamidation and hydrolysis reached in gluten proteins produced variable water-soluble fractions at neutral pH. When
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bef47db9c38dd6d7afc883ef5c2b2eff
https://doi.org/10.1016/j.foodhyd.2014.04.002
https://doi.org/10.1016/j.foodhyd.2014.04.002
Autor:
José Juan Escobar-Chávez, Clara Luisa Domínguez-Delgado, Enrique Fuentes-Prado, Isabel Marlen Rodríguez-Cruz, Roberto Díaz-Torres, Gustavo Vidal Romero
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::71f2d9d64dcdc3e3827b2d06f9d691cb
https://doi.org/10.1081/e-ebpp-120050057
https://doi.org/10.1081/e-ebpp-120050057
