Gluten protein composition in several fractions obtained by shear induced separation of wheat flour.

Autor: van der Zalm EE; Laboratory of Food Process Engineering, Wageningen University, PO Box 8129, 6700 EV Wageningen, The Netherlands., Grabowska KJ, Strubel M, van der Goot AJ, Hamer RJ, Boom RM

Publikováno v: Journal of agricultural and food chemistry [J Agric Food Chem] 2010 Oct 13; Vol. 58 (19), pp. 10487-92.