Effect of in situ gluten-chitosan interlocked self-assembled supramolecular architecture on rheological properties and functionality of reduced celiac-toxicity wheat flour
| Autor: | Ribeiro, Miguel, Picascia, Stefania, Rhazi, Larbi, Gianfrani, Carmen, Carrillo, Jose Maria, Rodriguez-Quijano, Marta, Branlard, Gérard, Nunes, Fernando M. |
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| Zdroj: | In Food Hydrocolloids May 2019 90:266-275 |
| Databáze: | ScienceDirect |
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