Effect of the Molecular Interaction between Wheat Proteins and β-lactoglobulin on Wheat-flour Dough Formation

Autor:	Daiki OKA, Chihiro KIKUCHI, Kouji SHIONO, Tatsuya UCHIDA, Tomohiro NOGUCHI, Katsumi TAKANO
Rok vydání:	2013
Zdroj:	Food Preservation Science. 39:87-91
ISSN:	2186-1277 1344-1213
DOI:	10.5891/jafps.39.87
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::adf8b3183d0c6ec49f7226e4d86999d1 https://doi.org/10.5891/jafps.39.87 Zobrazit plný text záznamu