Effect of the Molecular Interactions between β-lactoglobulin and Gliadin on the Baking Quality

Autor:	Daiki OKA, Chihiro KIKUCHI, Kouji SHIONO, Tomohiro NOGUCHI, Katsumi TAKANO
Rok vydání:	2013
Zdroj:	Food Preservation Science. 39:325-330
ISSN:	2186-1277 1344-1213
DOI:	10.5891/jafps.39.325
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::0d05ad95f1a9ef674a9575680d460abd https://doi.org/10.5891/jafps.39.325 Zobrazit plný text záznamu